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Spinach and feta dip

(Styling/Sheryl Julian and Catherine Smart; Wendy Maeda/Globe Staff)
February 1, 2012
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Serves 6

Similar to retro spinach dips, this version is made with chopped frozen spinach, Greek yogurt, and crumbled feta.

2 tablespoons olive oil

1 medium onion, chopped

1 package (10 ounces) frozen chopped spinach, thawed

1 cup (8 ounces) plain non-fat Greek yogurt

4 ounces feta cheese, crumbled

1 tablespoon lemon juice, or more to taste

1/4 cup chopped fresh parsley

Salt and pepper, to taste

1/4 cup pine nuts or sliced almonds (for garnish)

1. In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring often, for 8 minutes or until softened. Add the spinach and turn up the heat to medium-high. Cook, stirring often, for 4 minutes or until the water from the spinach evaporates. Remove from the heat and cool to room temperature.

2. In a bowl, combine the yogurt, feta, lemon juice, parsley, spinach, salt, and pepper. Stir well and taste for seasoning. Add more salt or lemon juice, if you like.

3. Transfer the mixture to a serving bowl. Cover and chill for 1 hour before serving.

4. In a dry skillet, toast the pine nuts or almonds until golden, shaking the pan constantly. Leave to cool. Sprinkle the feta mixture with the nuts.

Lisa Zwirn

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