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Spanakopita Dip

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By Betty Crocker Kitchens
Updated Dec 11, 2012
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    In 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
0
*Percent Daily Values are based on a 2,000 calorie diet.

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