This easy, creamy spinach and feta dip takes a classic combination, and turns it into the more-ish centre of the snack table!
I really like Lisa's Feta and Baby Spinach Dip. One weekend some many moons ago while snacking on some of Lisa's dip, I had a look at the ingredient list and decided that I needed to make a copy-cat version. This would allow me to reduce the salt a bit, and use ingredients I always have in my fridge. Plus share this recipe with everyone across the globe.
Why not pair your spinach and feta dip with some homemade hummus?
What you need for this recipe
Equipment-wise you will need a frying pan or skillet, a knife, a mixing bowl, a spatula and a whisk.
Ingredients for this dip include:
Cream cheese - I used plain Philadelphia soft, spreadable cream cheese. In my opinion, Philadelphia cream cheese is the only cream cheese worth buying in New Zealand. If I was in South Africa I would probably get Lancewood or Simonsberg.
Plain or Greek Yoghurt - my go-to brands of yoghurt are Meadow Fresh Greek Yoghurt or Meadow Fresh's Kaló version. Love them both.
Feta - I used a cow's milk feta, but use whatever feta you want. This is a choice that comes from the soul.
Spinach - I usually have a bag of baby spinach in my fridge, simply because I don't really like lettuce and will use Spinach in anything that calls for lettuce. In this case, I used baby spinach, but frozen or regular spinach will do just fine.
Black pepper to taste, a bit of garlic powder for flavour (or some fresh minced garlic for a bigger punch).
A dash or two of fresh or concentrated lemon juice gives a bit of brightness and lift to the whole dip.
Making Spinach and Feta Dip
This dip starts with wilting the spinach in a non-stick frying pan. I didn't use any extra oil in this process. If you are using fresh garlic and want to mute it a bit, add a splash of olive oil and cook up the minced or crushed garlic with the spinach. Once the spinach has cooled, chop it into fine pieces and set it aside.
In a large mixing bowl, whisk together the cream cheese and yoghurt until smooth and well combined. Crumble the feta over the cream cheese and yoghurt and whisk in. Add in the finely chopped spinach, lemon juice, and pepper and mix until well combined. Place in a bowl of choice and serve with crackers, chips, and julienned vegetables.
Alternatively, you can add all the ingredients to a food processor and blitz together, or even toss the ingredients into a stand mixer with the paddle attachment.
Pro Tips for Making this Recipe
Is cream cheese a bit hard for whisking? Pop it into the microwave in 15-second bursts to soften it up a bit.
Really spend some time chopping that spinach finely.
If you want - pop everything into a food processor, or even the stand mixer to mix it all together.
Spinach and Feta Dip FAQ
Yes! This is a fairly basic dip that allows you to experiment with additional flavours, really honing it into something of your own.
Yes! This dip can be stored in the fridge for up to a week when stored in an airtight container.
I would not recommend freezing the dip once it has been made.
Spinach and Feta Dip
- 200 grams cream cheese
- 125 grams greek or plain yoghurt
- 120 grams feta
- 50 grams baby spinach
- 1 teaspoon lemon juice
- ground pepper to taste
- 1 teaspoon powdered garlic
- In a non-stick frying pan, wilt the spinach and set it aside to cool. Once it is cool, chop it into fine pieces.
- In a large mixing bowl, whisk together the cream cheese and yoghurt until smooth and well combined. Crumble the feta over the cream cheese and yoghurt and whisk in. Add in the finely chopped spinach, lemon juice, pepper and mix until well combined.
- Place in a bowl of choice and serve with crackers, chips, and julienned vegetables.
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.
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