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Hot, Hot, Hot Spanakopi Dip

November 29, 2013 By Jittery Cook 14 Comments

True confession: I’ve been dieting for the past two weeks.

My nutritionist doesn’t like the word “diet.”
She says it’s a way of life.  Ok, it’s a new way of life but I sure feel good. And I’ve already lost two pounds—maybe because I’m paying attention to portions. What I really like about my new way of life is that it embraces this delicious recipe for Hot Spanakopi Dip.  Serve it to a crowd to keep your portions under control.  Don’t let them finish it before you grab a crudité-full.

Hot Spanakopi-Dip

Hot Spanakopi Dip

  • 16 oz baby spinach (Looks like a large amount when fresh, but cooks down to a large handful.)
  • 2 t olive oil
  • 1 onion, finely chopped – about 1 heaping cup
  • 2 garlic cloves, minced
  • 1 c each ricotta, crumbled feta (Low fat versions work well.)
  • 1/2 c each chopped dill, 2% Greek yogurt
  • 1/2 t sea salt
  • 1/8 t grated nutmeg
  • freshly ground black pepper

Preheat oven to 400F.

In a large, covered frying pan, wilt spinach, half at a time, using 2 tablespoons of water and medium heat and stirring often. Remove from heat and squeeze spinach repeatedly over a fine mesh colander to remove all liquid. Chop roughly when cool.

In that same frying pan, heat olive oil on medium-high, then add onion and garlic. Cook, stirring occasionally for 5 minutes or until onion turns light brown. Add ricotta and spinach. Reduce heat to medium and cook for 5 minutes, stirring, until liquid disappears. Remove from heat, then add remaining ingredients.

Transfer dip to an oven-proof serving dish and heat for 5-8 minutes in the oven. Serve on small plates with toast triangles, pita chips or crudités: carrots, celery endive, cauliflower, bell pepper. Serves 12.

Hot Spanakopi Dip Print Ready Recipe

Hot Spanakopi-Dip

Final notes:

  • Inspiration for Hot Spanakopi Dip came from Chatelaine Magazine‘s Spaniko-Pizza recipe, in their December 2013 issue—that and a lifetime of appreciating Greek food flavours.
  • Looking for something fun to do next week that will also help a really good cause? Join me at Battle of the Bands!
  • Are you an app addict? Here are eight wellness apps to help you reach your health goals.
  • If you’re seeking guilt-free  pleasure, avoid similar dips that call for a cup of mayonnaise and a full fat cup of sour cream.
  • I’m off for a dip in the ocean, so any comments or questions will be answered asap.
Related articles
  • Creamy Pumpkin and Spinach Lasagna (onegreenplanet.org)
  • Recipe: Baked Stuffed Delicata Squash (ny1.com)
  • Foodball: Roasted Serrano Artichoke Ricotta Dip (kissingsuzykolber.uproxx.com)
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Related

« Veggie Pâté Hors d’Oeuvres – Excusez Moi
Ginger Miso Salmon – This One’s a Keeper! »

Comments

  1. hsugarmill says

    November 29, 2013 at 9:11 am

    True confessions? How many spoonfuls do you eat at a time?

    Reply
    • Jittery Cook says

      November 29, 2013 at 9:28 am

      I’d say 3 tablespoons full, or 5 if you’re really hungry. Once you taste it you’ll want to keep dipping.

      >

      Reply
  2. Jueseppi B. says

    November 29, 2013 at 11:03 am

    Reblogged this on The ObamaCrat™.

    Reply
  3. Jovina Coughlin says

    November 29, 2013 at 12:16 pm

    Looks like a delicious appetizer for the coming holidays.

    Reply
    • Jittery Cook says

      November 29, 2013 at 1:01 pm

      Indeed!!! Or for any gathering where tasty, healthy food is required.

      jitterycook.com

      >

      Reply
  4. cathyo says

    November 29, 2013 at 12:21 pm

    sounds delish!

    Reply
    • Jittery Cook says

      November 29, 2013 at 1:02 pm

      Sounds and is. Wait until you try it.

      >

      Reply
  5. Marti says

    November 29, 2013 at 1:58 pm

    Yummy recipe!
    Did u say Ocean Dip? I love ALL dips…hint.
    See u soon.
    M

    Reply
    • Jittery Cook says

      November 29, 2013 at 3:26 pm

      I love dips too. Ocean Dip is my favourite. Spanikopi Dip is a close second.

      Reply
  6. peggyannturner says

    November 29, 2013 at 6:57 pm

    Coudn’t wait for the next dinner party, made half the recipe…simply delicious!
    Thank you for this, Holly!

    Reply
    • Jittery Cook says

      November 29, 2013 at 7:09 pm

      Why am I not surprised? Such fun to share a good recipe. Welcome!!

      >

      Reply
  7. {Main St. Cuisine} says

    November 30, 2013 at 9:55 pm

    This looks really good and I’m glad you mentioned that lower fat versions of both the feta and the ricotta would work well. I completely over-indulged at the Thanksgiving table and need to get back on track this week and/or send the leftover pies and sweets with my hubby to his office. Thank you for sharing your recipe!

    Reply
    • Jittery Cook says

      December 2, 2013 at 6:51 am

      Thanks for noticing my fat consciousness Allison. I keep the calories down when it doesn’t interfere too much with flavour. If you love to eat good food it helps. And, I don’t know about you, but I can’t digest super rich food anymore. That, and it’s good to try to maintain some kind of a waist.

      >

      Reply

Trackbacks

  1. Ginger Miso Salmon – This One’s a Keeper! | jittery cook says:
    December 6, 2013 at 9:31 am

    […] case you’re wondering, the Hot Spanikopi Dip made an appearance at our holiday party, and it was a big hit. It’s true that I made […]

    Reply

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