Ingredients

1 (10 to 12-ounce) package chopped frozen spinach, thawed

8 ounces creamy feta (such as Bulgarian or French feta)

1 cup plain whole milk Greek yogurt

3/4 cup sour cream

2 tablespoons chopped fresh parsley

1 tablespoon grated yellow onion

2 teaspoons finely grated lemon zest (from 1/2 large lemon)

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon coriander seed, ground in a mortar and pestle, or 1/4 teaspoon ground coriander

1/8 teaspoon cayenne pepper, or to taste

1 tablespoon olive oil

Salt, to taste

Aleppo pepper flakes, for garnish (optional)

Crudites, pita triangles, crackers, chips, or vegetable strips, for serving

Directions

Step 1)Squeeze the spinach:

Step 2)Place the thawed spinach in the center of a dishtowel. Gather the edges of the towel together. Hold the bundle over the sink and twist and squeeze out as much water as possible. Set aside.

Step 3)Bowl of Defrosted Spinach for Spinach Dip Recipe

Step 4)Moisture Squeezed from Defrosted Spinach for Easy Spinach Dip Recipe

Step 5)Combine the other ingredients using a food processor:

Step 6)In a food processor, combine the feta, yogurt, sour cream, parsley, grated onion, lemon zest, lemon juice, coriander, and cayenne pepper. Blend until the mixture is very smooth, 1 to 2 minutes.

Step 7)With the motor running, drizzle in the olive oil and blend until combined, scraping down the sides as needed.

Step 8)Easy Spinach Dip Ingredients (Minus Spinach) Mixed in a Food Processor

Step 9)Add the spinach and serve:

Step 10)Transfer the mixture to a bowl and fold in the chopped spinach. Refrigerate until ready to use.

Step 11)To serve, taste and add salt, more pepper, or lemon juice if you like. Scrape into a serving bowl and sprinkle with the Aleppo pepper (if using). Serve with crudites, crackers, or pita bread for dipping.

Step 12)Leftover spinach dip will keep in the refrigerator in an airtight container for up to 5 days.