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