Greek Spinach Dip
serves 6-8
- 2 large yellow onions
- ¼ cup olive oil
- Pinch of cayenne pepper
- ¼ teaspoon ground cumin
- 1 garlic clove
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 oz cream cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 2 jars of artichokes in water, chopped
- 10 oz fresh baby spinach, chopped
- 1 cup grated Romano cheese
- ¼ cup grated Parmesan cheese
- ½ cup crumbled fete cheese
- 1 tablespoon fresh chopped dill
In a medium sauce pan, chop onions and saute until golden brown. Sprinkle with cayenne and cumin. Add and cook garlic for 1 minute. Set aside to cool.
Chop baby spinach and artichokes and set aside. In a mixer, add cream cheese, sour cream, mayonnaise and combine until smooth. Add the chopped spinach, dill, feta cheese, Romano cheese, salt and pepper in a bowl. Add the caramelized onions and garlic. Combine all ingredients.
Transfer the mixture into a small oval baking dish or gratin dish. Sprinkle Parmesan cheese and bake at 375℉ for 30-40 minutes. Serve with tortilla chips or fresh toasted bread.