Creamy Spanakopita Dip
A hot, baked Greek spinach dip made with ricotta, feta, garlic, lemon, and dill, finished with a golden layer of toasted feta. It is creamy, salty, and bright, and it comes together in one bowl. Make it for parties, game day, or a cozy night of snacking with pita chips and crackers.
Ingredients
- 10 ounces frozen spinach thawed and drained well
- 2 medium garlic cloves thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 cup ricotta
- 4 ounces crumbled feta cheese divided
- 2 tablespoons breadcrumbs
- 2 teaspoons dried dill
- ½ teaspoon dried oregano
- Sea salt and freshly ground pepper to taste
- Crackers pita chips, or bread, for serving
Instructions
- Preheat the oven to 375° F.
- In a medium bowl, combine spinach, garlic, olive oil, lemon juice, ricotta, ½ of the crumbled feta, breadcrumbs, dill, and oregano. Mix until well-combined and creamy. Season to taste with salt and pepper.
- Transfer the spinach mixture into a casserole dish and sprinkle the top with the remaining feta.
- Bake 20-25 minutes or until hot, bubble and light golden brown on top.
- Remove from oven and allow to cool for 5 minutes before serving with dippers of choice.
- Enjoy!
