Spanakopita Spinach dip with pita chips

If you like Spanakopita, you will love this creamy Spanakopita dip. Flavored with fresh dill, garlic and lemon, it’s the perfect appetizer served with homemade pita chips.

Ingredients

This creamy spinach dip is pretty much exactly like the filling of a Greek Spanakopita with the addition of cream cheese to make it the perfect dip. I used fresh baby spinach but frozen and thawed spinach will also work well. Just make sure to squeeze out the excess liquid as you don’t want the dip to be watery. Fresh dill, loads of garlic and a squeeze of lemon juice adds flavor while the feta cheese adds just the right amount of saltiness. This dip is great served with crostini, crackers etc. but toasting pita triangles to make homemade pita chips takes this to the next level.

• Spinach. 
• Olive oil. 
• Onion. 
• Fresh garlic cloves. 
• Cream cheese. 
• Sour cream. 
• Feta cheese. I used feta cheese in brine.
• Fresh dill. 
• Lemon juice. 
• Salt and pepper.
• Parmesan cheese.

How to make Spanakopita dip

1. Prepare the spinach: Wash the fresh spinach and drain then dry well. Cook the spinach in a large pan until completely wilted then remove from the heat and transfer to a colander. Allow to drain, pressing out the liquid with the back of a wooden spoon. Once cooled slightly, transfer to a chopping board give the spinach a good chop.
2. Make the dip: Transfer the wilted and chopped spinach to a mixing bowl. In the same pan you cooked the spinach, heat the olive oil then sauté the onion and garlic for a few minutes until fragrant. Once cooked, add to the spinach. Add the softened cream cheese, sour cream, crumbled feta cheese and finely chopped dill. Season with lemon, salt and pepper and mix well.
3. Bake: At this stage you can serve the dip as is but I like baking it and serving warm. Transfer the dip to an oven-proof dish and sprinkle over finely grated Parmesan cheese. Bake at 220ºC/430ºF for 10 minutes.
4. Make the pita chips: Slice pita breads into triangles. Place on a baking sheet and drizzle with olive oil. Bake with the dip for 10 minutes until golden brown and crisp.
5. Serve: Serve the dip warm with the crisp pita chips.

Spinach recipes

1. Super cheesy spinach stuffed shells
2. Creamy spinach artichoke pasta
3. Creamed spinach stuffed butternut squash

Spanakopita spinach dip with pita chips

In the same pan you cooked the spinach, heat the olive oil then sauté the onion and garlic for a few minutes until fragrant.

5 from 1 vote

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Course: Appetizer, Snack

Cuisine: American, Greek

Keyword: how to make spinach dip, Spanakopita, Spanakopita dip

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 people as an appetizer

Calories: 277kcal

Author: Alida Ryder

Ingredients

• 400 g (14oz Fresh baby spinach
• 1 tbsp Olive oil
• 1 Onion finely chopped
• 4 Fresh garlic cloves crushed
• 250 g (½lb) Cream cheese softened
• ½ cup Sour cream
• 1 cup Feta cheese crumbled
• 1 tbsp Fresh dill finely chopped (alternatively use 2 tsp dried)
• 1-2 tsp Lemon juice
• Salt and pepper to taste
• ¼ cup Parmesan cheese grated
• 3 pita breads
• 2 tbsp olive oil

Instructions

• Wash the fresh spinach and drain then dry well.
• Cook the spinach in a large pan until completely wilted then remove from the heat and transfer to a colander.
• Allow to drain, pressing out the liquid with the back of a wooden spoon. Once cooled slightly, transfer to a chopping board give the spinach a good chop.
• Transfer the wilted and chopped spinach to a mixing bowl.
• In the same pan you cooked the spinach, heat the olive oil then sauté the onion and garlic for a few minutes until fragrant.
• Once cooked, add to the spinach. Add the softened cream cheese, sour cream, crumbled feta cheese and finely chopped dill. Season with lemon, salt and pepper and mix well.
• Transfer the dip to an oven-proof dish and sprinkle over finely grated Parmesan cheese. Bake at 220ºC/430ºF for 10 minutes.
• Slice pita breads into triangles. Place on a baking sheet and drizzle with olive oil. Bake with the dip for 10 minutes until golden brown and crisp.
• Serve the dip warm with the crisp pita chips.

Nutrition

Calories: 277kcal | Carbohydrates: 28g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 649mg | Potassium: 602mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6556IU | Vitamin C: 21mg | Calcium: 217mg | Iron: 3mg