Greek Spinach Dip

I learned about this dip at a potluck earlier this year and was given the recipe. I made it on Saturday and served it yesterday (Sunday) and it was perfect.  I made it per recipe, but did use low fat yogurt and feta so I could the calories a bit....it was delicious. I think the secret is to let it set up at least for a few hours to let the flavors really blend.  I would also be curious to know if I could use defrosted frozen spinach (something I always keep in my freezer).  That would make it even easier to serve at a moments notice.

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.    

I really loved it and so did my husband. I thought the process was quick and painless. I will defiantly be making it again.

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.

Tasty and fresh. I added some canned artichokes and extra feta.

I used nonfat plain greek yogurt to save on fat and reduced fat feta cheese. I chopped up spinached prior to cooking and saved the step of the food processor. Delicious quick easy and enjoyed

This was excellent! I added Kalamata olives and chopped fresh oregano to Greek it up even more!

A nice recipe for a get together. Takes a little time, but is so much better than that deli stuff.