Spanakopita Dip

Spanakopita Dip

Serve this flavorful spinach dip with pita chips for wonderful appetizers. Perfect if you love Greek cuisine.

Prep Time

10

Minutes

Total Time

2:10

Hrs:Mins

Makes

10

servings

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.
Makes 10 servings (1/4 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Tip
Feta cheese is available plain or flavored. You could use cheese with garlic, basil, sun-dried tomato or herbs.
Cooking Tip
To toast pine nuts, spread in ungreased shallow pan; bake at 350°F 3 to 6 minutes, stirring occasionally, until light golden brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 175
    • Total Fat 15g
      • (Saturated Fat 8g,),
    • Sodium 245mg;
    • Total Carbohydrate 6g
      • (Dietary Fiber 2g,
    • Protein 4g;
    Percent Daily Value*:
      Exchanges:
      • 1 Vegetable;
      • 3 Fat;
      Carbohydrate Choices:
      • 0;
      *Percent Daily Values are based on a 2,000 calorie diet.