Spinach Dip With Garlic, Yogurt and Dill
Lemony, garlic-laden and full of chopped herbs and Greek yogurt, this ultra-creamy spinach dip is a fresher, tangier take on the retro kind made with dehydrated soup mix. It’s best to take the cream cheese out of the fridge at least an hour ahead so it can soften; otherwise you can heat it in the microwave for a few seconds to soften it up. Firm, cold cream cheese won’t mix into the dip as easily. Serve this with any combination of cut-up vegetables, crackers, toast and sturdy chips.
- Serves: 2 persons
- 10ounces fresh baby spinach, or 1 (10-ounce) package frozen chopped spinach, thawed
- ¾cup sliced scallions, whites and greens (from about 1 bunch)
- ½cup plain Greek yogurt, preferably whole milk
- ½cup cream cheese, softened
- ½cup chopped dill
- 2tablespoons chopped parsley
- 2fat garlic cloves, finely grated, passed through a press or minced
- 2teaspoons freshly squeezed lemon juice, plus more to taste
- 1teaspoon finely grated lemon zest
- 1teaspoon ground cumin
- ¾teaspoon salt, plus more to taste
- ¼teaspoon freshly ground black pepper, plus more to taste
- 2tablespoons extra-virgin olive oil, plus more to garnish
- Urfa or Aleppo pepper flakes, for garnish (optional)
Step 1If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it’s very dry, then set aside.
Step 2In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
Step 3Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
Step 4Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.