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.
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