How long does the dip last?

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.

Can I use frozen spinach?

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.

Can I replace the cream cheese with anything else?

Use plain Greek yogurt, sour cream or creme fraiche instead if you like.

5 Minute Creamy Spinach and Feta Dip

Name: 5 Minute Creamy Spinach and Feta Dip
Prep time: 5 min
Total time: 5 min
Cuisine: mediterranean
Ingredients: 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; 1 tablespoon olive oil; 1 tablespoon chopped basil leaves; 1 teaspoon chilli flakes

Description

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 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

Units Scale

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.

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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