I promised that the recipes for the dips and tapas that I served with the Moroccan Chickpea flatbreads were to come: so here is 1 of 4.
Anything containing spinach, feta, or both is generally high on the top of my favorite tastes list. I love me a good Spanakopita (of course adding puff pastry never hurts, either). I used baby spinach but you can use really any type, and I recommend using a ‘real’ feta, made of sheep’s milk or a mixture of sheep and goat milk, rather than cow’s.
Spinach and Feta Dip
2 large bunches spinach
1/4 – 1/2 cup feta cheese, crumbled
1 cup Greek yogurt or sour cream
1/4 cup chives, chopped
2 cloves garlic, minced
2 teaspoons fresh lemon juice
salt and freshly ground black pepper to taste
Steam spinach in a saucepan in 3/4 cup water on medium-high heat for 1 minute. Drain excess water. Place spinach, yogurt, feta, most of the chives, garlic in a blender or food processor and puree. Add fresh lemon juice, and salt and pepper as desired. Blend once more, then transfer to a bowl or serving dish. Sprinkle with remaining chives and serve!