Spanakopita Dip

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

  • Prep Time 10 min
  • Total Time 2 hr 10 min
  • Servings 10

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.

Expert Tips

Feta cheese is available plain or flavored. You could use cheese with garlic, basil, sun-dried tomato or herbs.

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

NUTRITION INFORMATION PER SERVING

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