There used to be a tapas restaurant in downtown Raleigh that TJ and I loved going to. The vibe was cool, the menu was fantastic, and it was a versatile enough place to be the perfect spot for a night out with friends, or a romantic date night. Unfortunately, the restaurant closed at the beginning of the year. Our hands-down favorite menu item was a creamy spinach and feta dip, served with pieces of slightly crispy flatbread. I tried my hand at making our own this weekend, and it was a fantastic success. We dipped pieces of pita bread in it, but I’m sure it would also be great with tortilla chips, crackers, or vegetables.
ingredients:
8 oz plain Greek yogurt
3/4 cup reduced fat feta cheese
2 oz reduced fat cream cheese
1/4 cup light sour cream
1 tsp minced garlic
1 1/2 cup finely chopped fresh baby spinach1 tsp dill
Parmesan cheese, for topping
instructions:
Drain the Greek yogurt for about 5 minutes, to remove the liquid. While the yogurt is draining, throw the feta cheese, cream cheese, sour cream and garlic in a food processor.
Blend until smooth.
Throw the blended mixture in a small baking dish, and stir in the Greek yogurt, spinach, and dill.
Mix until thoroughly combined.
Top with a sprinkle of Parmesan cheese.
Bake at 350 for about 13 minutes, broiling for the last 2-3 minutes.
Serve with pita bread and enjoy!
Adapted from this recipe
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