Aunt Kathy's Fresh Spinach Dip

Pat Duran


I got this recipe from my sister Kathy- she always makes this for her card club..and she only makes it fresh every time....I was always making it with the packaged soup mix..I always wondered how her's tasted so much better--now I know....after all these years.....

★★★★★ 1 vote
1 1/2 cups
15 Min
5 Min


1 lb
fresh spinach
2 tsp
olive oil
1 medium
shallot, finely diced
2 clove
garlic,finely minced
1 c
greek style yogurt
1 Tbsp
fresh lemon juice
1/3 c
crumbled feta cheese
salt and pepper to taste


1Soak spinach in a large bowl of water to remove any grit, drain and repeat if necessary.
2Place spinach in a saucepan, there should be enough water on the leaves -so you won't need any oil.
Place the saucepan over high heat and let the spinach wilt, tossing in the pan-so as not to scorch.
3When the spinach is wilted, remove from heat and place in a strainer. Drain and let cool. When cool, gather the leaves and squeeze out as much water as possible.(you will end up with just a small handfull of spinach)
4Chop the spinach and place in a mixing bowl. Heat a small saute pan over medium heat and add the oil. Add the shallots and garlic and cook for 3 -4 minutes or until the shallots are golden brown.
5Add the shallot mixture to spinach bowl. Now add the yogurt and lemon juice and combine. Add the feta and mix together.
A salt and pepper to taste. Cover and chill until ready to serve.
serve with:Lavosh

About this Recipe

Main Ingredient: Vegetable
Regional Style: American

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