Greek Spinach Dip

I’ve been pining for spinach tacos for over three years now since first having it in North Carolina but they seem to be a rarity in Florida. So I heated up this dip and threw it into hard shell tacos for a quick Sunday dinner of Greek Spinach Tacos, a cross-cultural meal that worked out well but caused a great deal of confusion with Mr. Cooking Jar. I promised him regular spinach tacos with all the Mexican fixings one day, which I’ll be posting here.

If you’ve read along, you know I have an obsession with all things spinachy, incorporating it into dinner in various forms such as Spinach Raita or Indian Creamy Spinach (Palak Paneer). Perhaps one day I’ll attempt Spanakopita and hope the baking part doesn’t backfire. In the meantime, enjoy this almost no-cook dip!

Greek Spinach Dip

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• Author: The Cooking Jar
• Yield: 4 1x

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Ingredients

• 12 oz spinach leaves
• 1 cup Greek yogurt
• 1 shallot, sliced thinly
• 1 1/2 teaspoons garlic, minced
• 4 green onions, sliced
• 1/2 cup feta cheese
• 1 teaspoon lemon juice
• 2 tablespoons fresh dill, chopped / 3 tablespoons dried dill
• 1/2 teaspoon nutmeg powder
• Salt and pepper to taste

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Instructions

1. Over medium high heat, saute shallots, green onions and garlic until fragrant
2. Add spinach and stir to combine, cooking for 2 minutes
3. Blend the spinach mixture into a rough puree in a food processor or blender. Transfer to a mixing bowl
4. Add lemon juice, yogurt, feta cheese, dill, nutmeg and salt and pepper to taste and mix thoroughly
5. Dish and enjoy

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