Spanakopita Dip

 

3

tablespoons butter or margarine

1

clove garlic, finely chopped

2

bags (6 oz each) fresh baby spinach leaves

1/4

teaspoon salt

1

container (8 oz) sour cream

4

oz (half of 8-oz package) cream cheese, softened

1/2

cup crumbled feta cheese (2 oz)

1

tablespoon chopped fresh dill weed

1

teaspoon grated lemon peel

1/3

cup pine nuts, toasted

2

tablespoons chopped green onions (2 medium)

Additional grated lemon peel, if desired

Pita chips, if desired

• 1 In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic in butter 1 minute. Add spinach; sprinkle with salt. Cook 1 to 2 minutes or just until spinach is wilted. Drain spinach; squeeze dry.
• 2 In food processor, place spinach mixture, sour cream, cream cheese, feta cheese, dill and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until smooth, scraping bowl once. Into serving bowl, spoon spinach mixture. Cover; refrigerate 2 hours to blend flavors. Top with pine nuts, green onions and additional lemon peel. Serve with pita chips.