Feta Cheese Spinach Dip

This is the Mediterranean cousin of the spinach dip you’ve made a thousand times with Knorr soup mix. Real fresh spinach, crumbled feta, and warm spices give you a dip that tastes brighter, saltier, and more interesting than the sour-cream-and-mayo standard.

The blender does the work upfront. Cream cheese and feta get smashed together with a splash of milk until smooth, then fresh spinach gets fed in by the handful and pureed into a vibrant green base. No squeezing of frozen spinach, no chopping by hand.

Five cloves of crushed garlic and a half onion give the dip a serious aromatic punch. A teaspoon of Worcestershire and a tablespoon of fresh thyme round out the savory edges; a tablespoon of honey balances the salty feta against the tangy cream cheese.

A few coriander seeds and a quarter cup of bread crumbs go in to thicken and add subtle floral notes. Heat slowly to a low simmer; the dip thickens further as it cools.

Kitchen Tips

• Use a high-quality feta in brine (not the dry, crumbly kind in a tub); brined feta is creamier and integrates better in the dip
• Add the spinach in small clumps so the blender can keep up; dumping it all at once seizes the motor
• The dip should look slightly more liquid than you want at serving; it thickens significantly as it cools on the table
• Reheat leftovers slowly in a saucepan over low heat; the microwave can break the dairy and the dip goes grainy

Variations

• Stir in a handful of chopped sun-dried tomatoes or pitted Kalamata olives for more Mediterranean punch
• Top with extra crumbled feta and a drizzle of olive oil before serving for visual contrast
• Add a pinch of red pepper flakes or a teaspoon of harissa for a spicier dip