Best Feta Spinach Dip Recipes

CREAMY FETA-SPINACH DIP

Steps:

• Line a strainer with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 2 hours or until yogurt has thickened to the consistency of whipped cream. , Transfer yogurt to a food processor (discard liquid from bowl). Add the feta cheese, cream cheese, sour cream and garlic; cover and process until smooth. , Transfer to a small bowl. Stir in the spinach, dill and pepper. Cover and refrigerate until chilled. Serve with vegetables and/or bread.

CREAMY FETA, BACON AND SPINACH DIP

Steps:

• Heat oven to 350°F. Bake bread as directed on can. Cool.
• Meanwhile, increase oven temperature to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In 12-inch skillet, cook bacon over medium heat 9 to 12 minutes, stirring occasionally, until crispy. Drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet and 2 tablespoons drippings in small bowl.
• Heat skillet with bacon drippings over medium heat. Cook garlic in skillet 30 to 60 seconds, stirring constantly, until fragrant. Gradually add spinach. Stir just until spinach is wilted. Remove from heat; cool. Squeeze spinach to remove any excess liquid; transfer to cutting board. Chop spinach finely.
• In medium bowl, mix spinach, bacon, cream cheese, feta cheese, mayonnaise, black pepper and pepper flakes. Spread evenly in pie plate.
• Add bread crumbs to reserved 2 tablespoons bacon drippings; stir to coat. Sprinkle over top of spinach mixture. Bake 20 to 25 minutes or until golden brown and bubbly around edges. Slice French bread; serve with hot dip.

SPINACH AND FETA DIP

Steps:

• Mix everything together very well.
• Transfer to a serving bowl and refrigerate for 1 or 2 hours.

SPINACH ARTICHOKE AND FETA DIP

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, chop the spinach, garlic, feta and artichoke hearts.
• In a medium bowl combine the artichoke mixture with the remaining ingredients, stirring to combine. Spoon into an 8" x 8" baking dish (or similar).
• Bake in the preheated oven for 20-25 minutes or until cheese is melted and bubbly.
• Serve with cubed sourdough bread or tortilla chips.

WARM SPINACH AND FETA DIP

Steps:

• Saute the onion and garlic in oil until soft.
• Add the spinach and toss over gentle heat until wilted.
• Transfer the mixture to a food processor and pulse until finely chopped.
• Add feta and pulse to combine.
• Add in enough creme fraiche to make a soft dip and season to taste.
• Serve with crostini etc.
• Note: To make crostini - pan fry both sides of angle sliced slices of french bread in a little olive oil over a moderate heat until light golden brown, or bake lightly brushed with olive oil, slices of french bread.

FETA AND SPINACH DIP

Steps:

• In a large bowl blend sour cream, cream cheese, and yogurt.
• Add the feta cheese, olive oil, and onions.
• Fold in the spinach.
• The mixture should be chunky.
• Chill for several hours.

PARMESAN FETA SPINACH DIP

Steps:

• Place the cream cheese, sour cream, feta, Parmesan, scallions, dill, lemon juice, salt and pepper and cayenne in the food processor and blend well. Add the spinach and pulse it in, in batches if necessary. You can decide if you want to leave the spinach in more chopped larger bits, or if you want to run the motor and really make the mixture fairly smooth and uniform.

SPINACH & FETA DIP

Steps:

• In a large saucepan, simmer spinach until tender. Drain, move to food processor. Add feta, blend until somewhat smooth. Put in large mixing bowl. Put oil, garlic, and seasonings in saucepan; sauteee until simmering. Slowly pour in milk & corn starch mixture until smooth; add parmesan and cook until just blended. Pour over spinach and feta, stir until mixed. Chill until ready for croissants.

CREAMY FETA-SPINACH DIP

Steps:

• Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into the bowl of a food processor using a rubber spatula. Add the cheeses, sour cream, and garlic, and process until smooth, scraping sides of bowl once. Spoon yogurt mixture into a medium bowl, and stir in the spinach, minced dill, and pepper. Cover and chill. Garnish with fresh dill, if desired. Nutritional Information Calories:78 (62% from fat) Fat:5.4g (sat 3.4g,mono 1.4g,poly 0.2g) Protein:4.2g Carbohydrate:3.6g Fiber:0.4g Cholesterol:20mg Iron:0.4mg Sodium:178mg Calcium:130mg

FETA-SPINACH DIP

Steps:

• Mix all ingredients until blended; cover.
• Refrigerate several hours or until chilled.
• Serve with assorted cut-up vegetables or pita bread wedges.