Both of us really love spinach dip- both the cold kind that involves ranch dressing packets and sour cream and the hot cream cheese-and-Parmesan one. As delicious as they are, though, they’ve been done a million times and they’re very decadent. We love making variations on classic recipes, and this recipe was no exception.
It incorporates some Greek flavors into the classic spinach dip: feta and oregano, as well as some lemon. The combination of flavors creates a light, refreshing dip that I know we will be making again soon! We served ours with homemade whole wheat pita bread, but it would be great with pita chips, fresh vegetables, etc. It’s very easy to make (probably 10-15 minutes of work), so why not try it out sometime this week?
Spinach Feta Dip with Lemon and Oregano
Serves 6 as an appetizer
Recipe from the America’s Test Kitchen Quick Family Cookbook
8 ounces frozen spinach, thawed and squeezed dry (squeezing it between a couple layers of paper towels works well)
4 ounces of crumbled feta (1 cup)
1/2 cup sour cream (we may try Greek yogurt as a sub next time; light sour cream is fine)
1/2 cup mayonnaise (low-fat is fine)
1/2 cup fresh parsley
3 scallions, thinly sliced
2 tablespoons minced fresh oregano
1 teaspoon grated lemon zest plus 1 tablespoon of lemon juice
1 garlic clove, minced
Salt and pepper to taste
Process all the ingredients in a food processor until well combined (about 1 minute). Transfer to a bowl and top with extra crumbled feta if desired. Enjoy!