Recipe: Greek Spinach Dip

This is gooey and rich, with a vibrant lemon flavor that is distinctive and shines through. Serve hot, with chips or crackers.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large garlic cloves, minced
• 1 small onion, chopped fine
• 1/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 5 cups chopped fresh spinach
• 1 lemon
• 1/2 cup Greek yogurt
• 8 ounces mozzarella, shredded
• 5 ounces feta, divided
• chips or crackers, for serving

Directions

Preheat oven to 350 degrees. Grease a flat 3-cup baking dish.

Heat the oil in a large skillet over medium heat. Add the garlic, onion, salt, pepper and oregano; saute until the vegetables are translucent. Add the spinach; saute until wilted.

Zest the lemon, then juice it. Add the zest and juice to the spinach, then place the spinach mixture into a large mixing bowl.

Stir the yogurt, mozzarella, and 4 ounces of the feta into the spinach mixture; place the spinach into the prepared baking dish, then top with the remaining feta.

Bake for 25-30 minutes until the top is starting to brown and the dip is bubbling.

Serves 4.

This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Oct. 13, 2011.