Six ingredients, five minutes, one incredibly creamy spinach and feta dip. Just throw everything into a food processor and press go. This is one of my all-time favorite dip recipes for good reason. It’s SO easy and always popular at parties. Serve with a pile of fluffy chili cheese focaccia or baked pita chips and watch it disappear.
The Kiwi Dip I Had to Recreate
I’ve said it before, and I’ll say it again – I really miss the dip section of New Zealand grocery stores. It was one of the biggest things I missed when I first moved to London (I know that’s ridiculous, but it’s true!)
And one of my absolute favorite dips in New Zealand is Lisa’s spinach and feta dip. It’s creamy, sharp, zesty, fresh, and to me, the ultimate dip. Growing up, it was like liquid gold and my absolute go-to.
And you know what? I think this version is actually better. I’ll ALWAYS advocate for making your own dips – it’s shockingly simple, cheaper, superior in taste, and you can play around with fun flavor combinations.
This spinach and feta dip is no exception. You only need SIX ingredients (plus pepper) and less than five minutes to make it. You can’t beat that.
It also doesn’t just have to be used as a dip:
- It makes a wonderful no-cook pasta sauce or mayo-free dressing for a potato salad.
- You could spoon it onto a serving plate and pile on grilled chicken (it pairs perfectly with honey harissa chicken or juicy lamb koftas).
- Slather it onto seeded Vogel’s style bread or two-ingredient Greek yogurt bagels.
- I also love stuffing it into prosciutto-wrapped chicken thighs!
Plus, it forms a key part of my Wicked-themed grazing board.
Ingredients You’ll Need
- Feta. For ease, we’ll use a whole block. I find it annoying having leftover feta because I often forget about it, so we’re going in with a full block in this recipe. Go for a good quality creamy Greek feta if possible – it’s the primary flavor and base of the dip, so you want it to be a good one.
- Spinach. I find that baby spinach leaves blend up more smoothly, and if you can be bothered, tear the stalks off for even easier blending. Don’t worry if you don’t, though; it’ll still be delicious.
- Cream cheese. This helps create a super creamy texture, but you only need a little. You could also use thick Greek yogurt, sour cream, or creme fraiche.
- Lemon juice. The lemon cuts through the feta and cream cheese and freshens things up – try to use fresh lemon juice if you can.
- Olive oil. This loosens up the dip and provides another element of richness.
You’ll also need a food processor or blender to make the dip. I actually prefer a food processor as it’s a little easier to blitz the dip in – a blender sometimes needs a little more olive oil to get things moving.
How to Make Spinach and Feta Dip
This is a step-by-step photo overview of how to make the dip – the full instructions with ingredient quantities is at the bottom of the page for you.
- Add your feta, cream cheese, spinach, olive oil, garlic, lemon juice, and a little pepper into a food processor (or blender). I like to crumble the feta block into larger chunks as I add it, to help things move faster.
- Blitz into a super smooth, vibrant green dip.
- Spoon the dip out onto a serving plate or bowl, then drizzle with olive oil, a little more feta, chili flakes, and basil to serve.
Spinach and Feta Dip FAQs
It will last for 5 days in a covered container in the fridge. It will firm up in the fridge, but it’ll soon loosen up as it sits at room temperature for a few minutes.
Just give it a mix to help loosen it again, or you can mix a little olive oil through.
You can! Just make sure you squeeze out all the excess water once you’ve defrosted it, or the dip will be very watery and thin.
Use plain Greek yogurt, cottage cheese, sour cream, or creme fraiche instead if you like.
Watch How to Make Spinach and Feta Dip
Five Ways to Serve the Dip
- Enjoy as part of a snacking spread with baked pita chips or sourdough crackers
- Use it as a dipping sauce for lamb koftas or slather it onto these juicy Greek lamb burgers.
- It makes an incredible sauce to enjoy with crispy oven fries or miso sweet potatoes.
- Dollop onto salads and grain bowls – try it in this Greek quinoa salad, pesto orzo salad, or rainbow chopped salad.
- Use it as a speedy no-cook pasta sauce – pair it with hand-rolled pici pasta or scissor-cut pesto pasta.
Like this recipe? Try these easy dips next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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5 Minute Creamy Spinach and Feta Dip
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
Six ingredients, five minutes, one incredibly creamy spinach and feta dip. Just throw everything into a food processor and press go. This is one of my all-time favorite dip recipes for good reason. It’s SO quick and easy, and always popular at parties.
Serve with a pile of fluffy focaccia or pita chips and watch it disappear.
Ingredients
For the dip –
- 200g/7oz feta
- 50g/2oz cream cheese
- 2 garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cups baby spinach leaves (roughly two handfuls)
- Black pepper
To serve (optional) –
- 1 tablespoon olive oil
- 1 tablespoon chopped basil leaves
- 1 teaspoon chilli flakes
You’ll also need a food processor or a blender for this recipe.
Instructions
- Make the dip. Break up the feta and add it to the bowl of your food processor or blender along with the cream cheese, 2 garlic cloves, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, the spinach leaves and a good grind of black pepper. Blitz for a couple of minutes, until a smooth, creamy dip forms.
- Garnish and serve. Transfer the dip onto a serving plate or bowl, the drizzle with the olive oil. Scatter over the chopped basil and chili flakes, then serve with your favorite chips, bread or crudites.
Notes
STORAGE INSTRUCTIONS: This dip will keep well for 5 days in the fridge in a covered container. It does firm up after being chilled, so just give it a mix before serving. You can mix through a little more olive oil if you like.
INGREDIENT NOTES: I find that the dip doesn’t need salt because feta is salty enough – but you can add a little if you like. Just taste it after blending before you add anything. I prefer using a food processor here as it’s better at blitzing the dip – my blender tends to need a little more olive oil to get things moving.
SUBSTITUTIONS: You could use Greek yogurt, sour cream or creme fraiche in place of the cream cheese if you like.
- Prep Time: 5
- Category: dips
- Method: no cook
- Cuisine: mediterranean
Nutrition
- Serving Size: 3 tablespoons
- Calories: 96
- Sugar: 0.9g
- Sodium: 241mg
- Fat: 8.8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4.3
- Carbohydrates: 1.3g
- Fiber: 0.1g
- Protein: 3.4g
- Cholesterol: 23mg
so quick and easy and delicious, thank you! We loved this one. I also mixed leftovers with some pasta to make a really easy dinner