Spanakopita Dip Recipe
This Spanakopita Dip is a warm, cheesy twist on the classic Greek spinach pie. Packed with spinach, feta, cream cheese, and mozzarella, and flavored with garlic, dill, and roasted red peppers, it’s baked until bubbly and golden. Perfect as a party appetizer or snack served with pita, veggies, or breadsticks.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Vegetables
- 1 onion, finely chopped
- 3 garlic cloves, grated
- 1 and ½ pounds spinach leaves, roughly chopped
- 2 roasted red bell peppers, diced
Cheeses
- 8 ounces cream cheese, softened at room temperature
- 8 ounces feta cheese, crumbled
- 6 ounces shredded mozzarella cheese
Other Ingredients
- ¼ cup olive oil
- ½ teaspoon dried dill
- ¼ teaspoon ground black pepper
- Pinch of crushed red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 425 °F (220 °C) to prepare for baking the dip.
- Sauté Onions: In a large skillet over medium heat, combine the finely chopped onion and olive oil. Cook for about 8 minutes, stirring occasionally, until the onions are soft and golden brown.
- Add Garlic: Add the grated garlic to the skillet and cook for a few seconds just until fragrant and warmed through.
- Cook Spinach: Add the chopped spinach in batches to the skillet, allowing each batch to wilt before adding the next. This ensures even cooking and reduces excess moisture.
- Combine Ingredients: Transfer the cooked spinach mixture to a large bowl. Add the softened cream cheese and stir until it melts and combines smoothly with the spinach. Then add the crumbled feta, half of the shredded mozzarella, and diced roasted red peppers.
- Season: Add the dried dill, ground black pepper, and a pinch of crushed red pepper flakes. Mix everything well to evenly distribute the flavors.
- Prepare for Baking: Spoon the mixture into an 8-inch round or square baking dish, spreading it evenly. Sprinkle the remaining mozzarella cheese on top for a golden, cheesy crust.
- Bake: Place the baking dish on the center rack in the oven and bake for 25 minutes until the dip is bubbly and cooked through.
- Broil for Color: Turn on the broiler for 2 minutes to brown and crisp the cheese topping. Watch carefully to prevent burning.
- Cool and Serve: Remove from the oven and let the dip rest at room temperature for 15-20 minutes. Serve warm with vegetables, pita bread, chips, or breadsticks. Enjoy!
Notes
- Be sure to soften the cream cheese ahead of time for easier mixing.
- If using fresh spinach, make sure to squeeze out excess moisture after cooking to avoid a watery dip.
- Adjust the amount of crushed red pepper flakes based on your preferred spice level.
- This dip can be made ahead and reheated before serving.
- Try serving with assorted dippers like carrots, cucumbers, and pita chips for variety.
Find it online: https://flavorspath.com/spanakopita-dip-recipe/
