Spanakopita Dip {Spinach & Feta with Dill}

A dip with all the flavors of one of my very favorite Greek foods: Spanakopita. Flavorful and low in calories, this dip is wonderful on toasted bread (especially a nice crusty bread like Ciabatta!) … and I’m thinking it would be marvelous as a sandwich spread too.

This dip happened by accident … one of my work friends happened to share some very dill-infused creations of hers with me today, and then I (unexpectedly) had to run home over lunch, so I decided, since I’m in a dip mood, while I’m here, why don’t I whip up a dip?

So I did, and if I hadn’t cut my finger on the handi chopper blade (in true Monday style!), I would have totally made it back to work ahead of time (even WITH the construction zones). It’s super fast to put together and totally delicious. Just like spanakopita, except without all the work …

Spanakopita Dip {Spinach & Feta with Dill}

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: About 2 cups of dip (4 - 6 servings) 1x

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Ingredients

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• 1 clove of garlic, peeled
• 1/4 of a sweet onion
• 1/4 cup light mayonnaise
• 1/2 cup frozen spinach, thawed, with all the moisture squeezed out (measured AFTER toweling out the wetness)
• 1 teaspoon dried dill (fresh would be even better!)
• 1/4 – 1/2 teaspoon salt (more or less to taste)
• 1/2 teaspoon onion powder
• 1 – 2 oz. feta cheese
• 1 cup Greek yogurt
• About 1 Tablespoon finely chopped sun-dried tomato

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Instructions

1. First, thaw your spinach and with a clean towel (that you don’t mind if it turns a little “green”), towel off all the excess moisture. The spinach will be very dense. You want about 1/2 cup of this dense green stuff.
2. Now, put the spinach in a handi chopper with the garlic, onion, mayo, dill, salt, onion powder and feta cheese and pulse until everything is finely chopped and blended.
3. Scrape the spinach mixture out of the food processor into a bowl and stir in the Greek yogurt and the sun dried tomato. Put in the fridge for at least an hour before serving to let the flavors meld.
4. Serve with toasted ciabatta or other crusty bread (or veggies!). Or spread it on a sandwich.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

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Nutrition

• Calories: 60 - 89 calories per serving ... less than 100 cal

This recipe was shared at Mop it up Monday, Marvelous Monday, Tasty Thursday, TGIF Link Party, Mumsfilibaba Dill Party and Clever Chicks Bloghop.