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
- 1
Squeeze the spinach:
- 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.
- 3
Bowl of Defrosted Spinach for Spinach Dip Recipe
- 4
Moisture Squeezed from Defrosted Spinach for Easy Spinach Dip Recipe
- 5
Combine the other ingredients using a food processor:
- 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.
- 7
With the motor running, drizzle in the olive oil and blend until combined, scraping down the sides as needed.
- 8
Easy Spinach Dip Ingredients (Minus Spinach) Mixed in a Food Processor
- 9
Add the spinach and serve:
- 10
Transfer the mixture to a bowl and fold in the chopped spinach. Refrigerate until ready to use.
- 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.
- 12
Leftover spinach dip will keep in the refrigerator in an airtight container for up to 5 days.