Six ingredients, five minutes, one incredibly creamy and moreish spinach and feta dip. Just throw everything into a food processor and press go. This is one of my all-time favourite dip recipes, for good reason. It’s so quick, super versatile and always popular at parties.
I’ve said it before and I’ll say it again – I really miss the dip section of New Zealand supermarkets. The UK is just SO far behind on dips and it honestly was one of the biggest things I missed when I first moved to London (I know that’s ridiculous but it’s true!) One of my absolute favourite dips in New Zealand is Lisa’s spinach and feta dip. This stuff was like liquid GOLD to me growing up. Enjoying it with some pita chips is a core memory and I HAD to recreate it for myself.
And you know what? I think this version is actually better! I’ll always be an advocate for making your own dips – it’s shockingly simple, superior in taste and you can play around with fun flavour combinations. This spinach and feta dip is no exception. Just SIX ingredients (plus pepper) and less than five minutes to make. 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 toss through baby potatoes for a mayo-free potato salad. I also love stuffing it into prosciutto-wrapped chicken thighs!
There are only six ingredients that go into this delicious dip, and they’re all easy to find.
- Feta. For ease, we’ll use a whole block. I really hate having leftover feta because I so 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 flavour 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 the texture of the dip to be super creamy, so we’re just going to use a little bit. You could also use a thick Greek yogurt if you don’t like cream cheese, or 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.
How to make it
This recipe really is as simple as throwing feta, cream cheese, spinach, olive oil, garlic, lemon juice and a little pepper into a food processor (or blender) and blitzing until super smooth. I like to crumble the feta block up into larger chunks as I add it, to help things move faster.
After about 2 minutes of blending, you’re done! Give it a little taste and add a little more lemon juice or pepper if you like it zingy. It shouldn’t need salt because the feta is salty enough, but add a little if you like. Smooth onto a serving plate or into a bowl, then drizzle with more olive oil, sprinkle with chilli flakes and top with chopped spinach and basil leaves. Enjoy with pita chips or your favourite crackers (my sourdough crackers would be fabulous with it!)
Got a question?
It will last for 5 days in a covered container in the fridge – it firms up as it sits so just give it a mix before you serve it.
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, sour cream or creme fraiche instead if you like.
How to serve the dip
- Enjoy as part of a snacking spread with homemade baked pita chips or sourdough crackers
- Use as a dipping sauce with lamb koftas
- It makes an incredible sauce to enjoy alongside homemade oven chips
Did you like this recipe? Here are some of my other favourite dips
If you make this recipe, let me know how you go in the comments below! I’d love to hear from you.Print