Spinach Feta Dip

I feel like you can never have enough dip recipes in your repertoire. This was inspired by a spinach dip my mom used to make growing up, that she would serve in a bread bowl. It is packed with flavors and also great served with crudité or pita chips. We have been perfecting this recipe over the past few months and it’s quickly become a staple, and a favorite.

8 oz cream cheese at room temperature
1 cup crumbled feta cheese
1/4 cup roughly chopped scallions, white and light green parts (about two fat scallions)
1/2 cup dill
2 plump garlic cloves
2 Tablespoons lemon juice
1 1/2 teaspoon kosher salt
3/4 teaspoon black pepper
2 Tablespoons good olive oil
1/2 cup full fat Greek yogurt
10 oz frozen chopped spinach, thawed

You can thaw out the spinach overnight in the refrigerator or slowly in the microwave in 30 second increments. Once defrosted, put spinach in a large dish towel or a few layers of paper towel and squeeze to drain out liquid.

Combine cream cheese, feta, scallions, dill, garlic, lemon juice, salt and pepper in a bowl with a whisk and mix until well combined. Then, add the olive oil stir until incorporated. Fold in the yogurt. Next, use a fork to combine spinach into dip mixture making sure to break up the large chunks of spinach until everything is smooth and incorporated. This dip is best if you let it rest in the refrigerator for an hour to let all flavors combine.

Serve in a sourdough bread bowl or along side pita chips and crudité- we especially love it with sliced peppers.