This savory Greek spinach dip takes its flavor cues from spanakopita. Serve it with warm pita bread or crisp crudités.
2 tablespoons olive oil
1/4 cup roughly chopped shallots
4 green onions, chopped
1 tablespoon minced garlic
12 ounces spinach leaves
1/2 teaspoon salt
1/2 teaspoon fresh lemon zest
2 teaspoons fresh lemon juice
1 cup Greek yogurt
1/2 cup finely crumbled feta cheese
2 tablespoons chopped fresh dill
Freshly ground black pepper
How to Make It
Heat oil in a large frying pan over high heat. Add shallots, onions, and garlic and cook, stirring often, until fragrant, about 1 minute. Add spinach and cook, stirring often, until wilted, about 2 minutes.
Using a slotted spoon, scoop spinach into a food processor; pulse until roughly puréed, about 5 pulses. Add remaining ingredients except pepper, pulse once just to combine, then season to taste with pepper.
Note: Nutritional analysis is per serving.
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I prepared this recipe exactly "as is" and it was devoured by my foodie friends, even one Greek:) A commenter mentioned the lemon was too strong. This is true if you plan to serve immediately. However, I prepared it early, and left the dip in the fridge for two hours before serving. At that point, the lemon was just right.
It was DELISH! Although a bit too lemony for me, next time I make this I think I'll use a little less. Much better then at the restaurant! And great with PIta Chips
EDIT: Added less lemon, it didn't taste as good, so I added less zest and it was better this time.