How long does the dip last?

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.

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 teaspoons lemon juice; 2 tablespoons olive oil; 1 cup baby spinach leaves (roughly a handful); Black pepper; 1 tablespoon olive oil; 1 tablespoon chopped basil leaves; 1 tablespoon chopped spinach 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 favourite dip recipes, for good reason. It’s so quick, super versatile and always popular at parties.

Ingredients

Scale

For the dip –

200g/7oz feta
50g/2oz cream cheese
2 garlic cloves
2 teaspoons lemon juice
2 tablespoons olive oil
1 cup baby spinach leaves (roughly a handful)
Black pepper

To garnish (optional) –

1 tablespoon olive oil
1 tablespoon chopped basil leaves
1 tablespoon chopped spinach leaves
1 teaspoon chilli flakes

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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 teaspoons of lemon juice, 2 tablespoons of olive oil, 1 cup of 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. Finish by scattering over the chopped basil and spinach leaves and teaspoon of chilli flakes, before finishing with a drizzle of olive oil.

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.

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

Keywords: feta dip, whipped feta, spinach dip