SPANAKOPITA DIP

Spanakopita Dip image

Provided by By Betty Crocker Kitchens

Time 2h10m

Yield 10

Number Of Ingredients 13

3 tablespoons butter or margarine
1 clove garlic, finely chopped
2 bags (6 oz each) fresh baby spinach leaves
1/4 teaspoon salt
1 container (8 oz) sour cream
4 oz (half of 8-oz package) cream cheese, softened
1/2 cup crumbled feta cheese (2 oz)
1 tablespoon chopped fresh dill weed
1 teaspoon grated lemon peel
1/3 cup pine nuts, toasted
2 tablespoons chopped green onions (2 medium)
Additional grated lemon peel, if desired
Pita chips, if desired

Steps:

In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic in butter 1 minute. Add spinach; sprinkle with salt. Cook 1 to 2 minutes or just until spinach is wilted. Drain spinach; squeeze dry.
In food processor, place spinach mixture, sour cream, cream cheese, feta cheese, dill and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until smooth, scraping bowl once. Into serving bowl, spoon spinach mixture. Cover; refrigerate 2 hours to blend flavors. Top with pine nuts, green onions and additional lemon peel. Serve with pita chips.

Nutrition Facts : Calories 175, Carbohydrate 6 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 245 mg