Friday, June 20, 2014

Mediterranean Spinach Dip

Hot, cheesy spinach dip -- with or without artichokes -- has become a staple on almost every chain restaurant menu in the US. I've even written a recipe for it. It's good stuff! But a change can do you good.

Years and years ago, I had a wonderful cold Mediterranean spinach dip with feta cheese at the now-defunct Cafe Tu Tu Tango in Miami's (Coconut Grove. It closed several years ago, but there's still one in Orlando.) The concept was all tapas and small plates -- before anyone else was doing it.

The Mediterranean spinach dip, served with roasted red peppers on top and pita chips on the side, was my favorite item on their menu. I liked it enough to make my own version. Rather than topping it with a couple of rolled up roasted peppers like they did at the restaurant, I diced them and threw them in. Otherwise, I think it's pretty close! This dip was created long before the Greek yogurt craze hit, so I use sour cream to make it, but if you prefer Greek yogurt, do it!

Makes a small vat, perfect for a summer party or BBQ.

  • 24 ounces sour cream, regular or light, or plain Greek yogurt -- or a combination 
  • 1/2 cup mayonnaise -- I only use Hellman's 
  • 1 container herb and garlic seasoned feta cheese 
  • 2 green onions, white and green parts, sliced thinly 
  • 1 large or 2 small cloves garlic, minced
  • 1 teaspoon each dried dill and oregano
  • Several grinds fresh black pepper
  • 1 teaspoon sea salt 
  • 16 oz pkg frozen chopped spinach, thawed and drained REALLY well 
  • 1/2 cup diced roasted red peppers (add more to taste if you want!) 

Thaw the spinach and drain it.The best way I have found to do this is to put the spinach in a plastic strainer, set over a bowl, and microwave it for a couple of minutes to thaw quickly, then use a spatula to press the liquid out into the bowl.

Mix sour cream or yogurt with mayonnaise and feta in a large bowl. Stir in onions, garlic and seasonings. Fold in roasted red peppers and drained spinach. Let chill for several hours or overnight before serving for flavors to blend.

No comments: