Spinach Feta Dip Recipe With Toufayan Pita Chips~ My current obsession!

Yes, you read that right. I have an obsession with a particular food, and SPINACH is the main ingredient! This is a dip I have been making for more years than I can keep track of and it has only gotten better with the improvement of Greek yogurts over the years. The first time I made this (as a newlywed) I used sour cream. Not anymore! Greek yogurt gives that creamy taste and binds it all together. Plus, it is better for you than sour cream. This matters when you eat a cup of it at a time….

To add to the appeal of this spinach feta dip recipe is the mode in which I get this dip to my mouth: Toufayan Bakeries Scoopable Pita Chips. Crisp and flavorful, these are the perfect vessel in which to hold my spinach feta dip recipe. Not to mention the fact that almost the entire bag was filled with intact pita scoops. No broken pieces and that is a feat in and of itself!

There are gluten free varieties too!

This spinach feta dip recipe is simple in that you throw all ingredients in the bowl of a food processor and go to town. No fancy tools needed. Don’t have a food processor? You can do this in a blender but it needs to be a powerful one.

Another great thing about this dip is that it makes an awesome sandwich spread! The bright colors of the spinach add such flavor to sliced turkey and tomatoes. Did you know that Toufayan makes gluten-free tortillas as well?

Well, they do and I love them. They have such good flavor and consistency- even for being gluten free. These are my go-to base for quick pizzas too!

Once you have completed this spinach feta recipe, scoop it into a serving dish or storage container and place a layer of plastic wrap on the surface- just to prevent the chance for oxidation. This should keep for 3 days in the refrigerator. I guarantee it won’t last that long!

Heather Tallman

Total Servings 3

Spinach Feta Dip

This makes a great sandwich spread too!

10 minPrep (inc. refrigeration & rest time)

10 minTotal Time

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Ingredients

• 8 oz of washed baby spinach (I used bagged spinach)
• 8 oz container of crumbled feta
• 1 small carton (4 oz) of plain Greek yogurt
• 2 garlic cloves
• pinch of kosher salt/fresh black pepper
• Pita crisps and fresh veggies for dipping

Instructions

1. In a food processor pulse the garlic a few times to mince.
2. Add the spinach and pulse a few more times.
3. Add the feta and pulse again.
4. Lastly, add the yogurt, salt and pepper.
5. Pulse until you fully incorporate the spinach with the rest of the ingredients.

Cuisine: Mediterranean | Recipe Type: dips, appetizers

7.6.6

240

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