Spanakopita Dip Recipes

SPANAKOPITA DIP

Spanakopita Dip image

Serve this flavorful spinach dip with pita chips for wonderful appetizers. Perfect if you love Greek cuisine.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 2h10m

Yield 10

Number Of Ingredients 13

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

Steps:

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.
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 Facts : Calories 175, Carbohydrate 6 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 245 mg

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