Spinach and Feta Dip

Name: Spinach and Feta Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 10 oz (283 g) frozen chopped spinach, thawed and squeezed dry; 8 oz (227 g) cream cheese, at room temperature; 10 oz (283 g) feta cheese, crumbled; ¼ cup (60 ml) sour cream or Greek yogurt (optional); 3 cloves (9 g) garlic, minced; ¼ cup (40 g) red onion, finely diced; 3 tbsp (45 ml) olive oil, divided; 1 tsp (3 g) dried oregano (optional); 2 tbsp (30 ml) fresh lemon juice, freshly squeezed; salt; black pepper, freshly ground; red pepper flakes (optional)

From the MyKitchenBank Kitchen

A warm, creamy Mediterranean dip loaded with spinach, feta cheese, and fresh garlic. This baked dip is perfect for entertaining and takes just 45 minutes from start to finish. Serve warm with pita chips, crackers, or fresh vegetables.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: Makes about 2.5 cups (serves 8 as an appetizer)

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Steps

Before you start

Thaw spinach if frozen; it should be completely dry when squeezed
Bring cream cheese to room temperature for easy mixing (about 30 minutes at room temperature)
Preheat oven to 350°F (175°C)
Prep all vegetables before you start mixing

1
Prepare the spinach
- If using frozen spinach, thaw it in the microwave according to package directions or place in the refrigerator overnight.
- Once thawed, transfer the spinach to a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.
- This step is essential—excess water will make the dip watery and prevent proper baking.
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Ready when: Spinach is completely dry to the touch
Tip: Don't skip the squeezing step; excess moisture is the most common reason dips turn watery
2
Preheat ovenOven 350°F / 175°C
- Preheat your oven to 350°F (175°C) so it's ready when you need to bake the dip.
3
Mix cream cheese and sour cream
- Place softened cream cheese and sour cream (if using) in a large mixing bowl.
- Using a wooden spoon or spatula, stir until smooth and creamy with no lumps.
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Ready when: Mixture is completely smooth with no lumps
Tip: Cold cream cheese will be lumpy; ensure it's at room temperature for easy mixing
4
Stir in garlic and onion
- Add the minced garlic and finely diced red onion to the cream cheese mixture.
- Stir until evenly combined.
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Ready when: Garlic and onion are evenly distributed throughout
5
Mix in oil, lemon juice, and herbs
- Pour 2 tbsp (30 ml) of the olive oil into the mixture.
- Add the dried oregano, lemon juice, salt, and a few grinds of black pepper.
- Stir well until everything is evenly combined.
- Taste and adjust seasonings as needed.
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Ready when: Oil and seasonings are evenly incorporated
Tip: Season now while you can taste—flavors don't develop much during baking
6
Combine spinach and feta cheese
- Add the prepared dry spinach and 8 oz (227 g) of the crumbled feta cheese to the cream cheese mixture.
- Using a spatula or wooden spoon, gently fold until everything is evenly combined.
- Don't overmix or break up the feta chunks too much.
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Ready when: All ingredients are evenly distributed with small feta chunks visible
Tip: Fold gently to preserve feta texture and keep the dip creamy
7
Transfer to baking dish and top
- Pour the dip mixture into a 1.5-quart (1.4 liter) baking dish.
- Spread evenly with a spatula.
- Sprinkle the remaining 2 oz (57 g) crumbled feta cheese on top.
- Drizzle with the remaining 1 tbsp (15 ml) olive oil.
- If desired, sprinkle a pinch of red pepper flakes on top for color and a hint of heat.
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Ready when: Dip is in baking dish with toppings arranged
8
Bake until hot and bubblyOven 350°F / 175°C
- Place the baking dish in the preheated 350°F (175°C) oven and bake for 22–25 minutes.
- The dip is done when it's heated through and bubbling around the edges, and the top is lightly golden.
- The feta will soften slightly and create a creamy texture.
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Ready when: Bubbling around the edges and top is lightly golden
Tip: Watch toward the end of baking to prevent the edges from browning too much
9
Cool and serve
- Remove the dip from the oven and let it cool for 2–3 minutes so it's safe to eat but still warm.
- You can serve it directly in the baking dish for a rustic presentation, or transfer it to a serving bowl.
- Serve warm with pita chips, warm pita bread, crackers, or fresh vegetables (cucumber, bell pepper, carrot, or celery).
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Tip: If you need to keep the dip warm for serving, place the baking dish on a warm platter or transfer to a slow cooker set on low

Good to know

Tips

Squeezing out excess moisture from the spinach is essential—wet spinach will make the dip watery and prevent proper baking
For a creamier dip, increase cream cheese to 10 oz (283 g) and reduce feta to 8 oz (227 g)
Don't overbake—once bubbling around the edges, the dip is done. Over-baking makes the edges tough and the dip grainy
Taste the dip for seasoning before baking, as flavors don't develop much during baking. Add more salt, pepper, or lemon juice if needed

Make ahead

Yes. Assemble the dip up to 24 hours ahead, cover with plastic wrap, and refrigerate. Bake when ready, adding 5–10 minutes to the baking time if baking from cold.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a 350°F (175°C) oven for 10–12 minutes until warmed through.

Substitutions

frozen chopped spinach → Fresh spinach. Use 8–10 oz fresh spinach. Sauté in a large skillet with 1 tbsp olive oil over medium heat until completely wilted with no moisture remaining, about 5 minutes. Cool before using.
feta cheese → Crumbled goat cheese. Goat cheese adds a tangier flavor. Use the same amount (10 oz total).
sour cream or Greek yogurt → Plain Greek yogurt. Greek yogurt creates a lighter dip with the same creamy texture.
dried oregano → Fresh dill. Use 1 tbsp (3 g) fresh dill for a brighter, more delicate flavor. Add during final mixing.