Serve this flavorful spinach dip with pita chips for wonderful appetizers. Perfect if you love Greek cuisine.
Spanakopita Dip
- Prep Time 10 min
- Total 2 hr 10 min
- Servings 10
- Ingredients 13
Ingredients
- 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
Instructions
-
Step1In 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.
-
Step2In 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.
Nutrition
175
Calories
15g
Total Fat
4g
Protein
6g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 175
- Total Fat
- 15g
- 0%
- Saturated Fat
- 8g
- 0%
- Sodium
- 245mg
- 0%
- Total Carbohydrate
- 6g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Vegetable; 3 Fat;Carbohydrate Choice
0Tips from the Betty Crocker Kitchens
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