Feta Spinach Dip Recipes

HOT SPINACH FETA DIP

Steps:

• Preheat oven to 350°. In a large bowl, combine cream cheese, sour cream, feta and lemon juice. Stir until the mixture is evenly combined and as smooth as possible. Stir in 1 1/2 cup mozzarella, spinach and most of the roasted red peppers (reserve some for topping) then season with salt and pepper.
• Transfer mixture to a small baking dish. Top with remaining mozzarella and roasted red peppers.
• Bake until bubbly, about 15 minutes. (If desired, broil 3 minutes.)
• Garnish with parsley and serve.

CREAMY FETA-SPINACH DIP

Steps:

• Line a strainer with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 2 hours or until yogurt has thickened to the consistency of whipped cream. , Transfer yogurt to a food processor (discard liquid from bowl). Add the feta cheese, cream cheese, sour cream and garlic; cover and process until smooth. , Transfer to a small bowl. Stir in the spinach, dill and pepper. Cover and refrigerate until chilled. Serve with vegetables and/or bread.

WARM SPINACH FETA CHEESE DIP

Steps:

• Heat up oil in your skillet and add spinach. Sauté until soft. If you can't fit all spinach in your skillet in one go simply add half and wait until it shrinks to add the rest of it.
• Add in minced garlic and sauté for a minute or 2. Turn off the heat and set aside.
• In a bowl combine cream cheese, crumbled feta and Greek yogurt (for best results mix with a mixer). Stir in sautéed spinach and pour everything back in the skillet.
• Bake at 400°F in a preheated oven for 15-20 minutes or until heated through.
• Serve with rolls, baguettes, crostini or anything you like.

SPINACH AND FETA RUGELACH

Steps:

• Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
• Set the frozen spinach out on a plate at room temperature to soften slightly.
• Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
• Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
• Lightly brush the tops with egg wash and sprinkle with sea salt.
• Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.

SPINACH ARTICHOKE AND FETA DIP

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, chop the spinach, garlic, feta and artichoke hearts.
• In a medium bowl combine the artichoke mixture with the remaining ingredients, stirring to combine. Spoon into an 8" x 8" baking dish (or similar).
• Bake in the preheated oven for 20-25 minutes or until cheese is melted and bubbly.
• Serve with cubed sourdough bread or tortilla chips.

FETA AND SPINACH DIP

Steps:

• In a large bowl blend sour cream, cream cheese, and yogurt.
• Add the feta cheese, olive oil, and onions.
• Fold in the spinach.
• The mixture should be chunky.
• Chill for several hours.