Creamy Spinach & Feta Dip 50% off limited time only!
Memorial Day

Creamy Spinach & Feta Dip

50% off limited time only!

35 MIN
$11.49 2-4 Servings
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From the Test Kitchen

This decadent dip gets its rich creaminess from mashed feta, ricotta, mascarpone, and béchamel, which you'll combine with sautéed spinach and bake until warm, bubbly, and ready to enjoy with our homemade pita chips. A drizzle of harissa honey gives it a delicate smoky-sweet finish.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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Nutrition Label
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fresh
ingredients
Creamy Spinach & Feta Dip 50% off limited time only!
Title
  • 2 Pocketless Pitas
  • 3 oz Baby Spinach
  • 2 Scallions
  • ½ oz Pickled Peppadew Peppers
  • 3 oz Feta Cheese
  • ½ cup Part-Skim Ricotta Cheese
  • ⅓ cup Béchamel Sauce
  • 2 Tbsps Mascarpone Cheese
  • 1½ Tbsps Red Harissa Paste
  • 1 bunch Mint
  • 2 tsps Honey
  • ¼ cup Grated Romano Cheese
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 400°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers. Cut the pitas into equal-sized wedges. Pick the mint leaves off the stems. In a bowl, whisk together the honey and 1 teaspoon of the harissa paste (you will have extra).

Cook the spinach
2 Cook the spinach

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the spinach and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the spinach is wilted. Turn off the heat.

Toast the pita chips
3 Toast the pita chips

Meanwhile, line a sheet pan with foil. Place the pita wedges on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven.

Bake the dip & serve your dish
4 Bake the dip & serve your dish

Meanwhile, place the feta in a medium bowl; mash with a fork. Add the ricotta, mascarpone, béchamel, and cooked spinach; season with salt and pepper. Stir to combine. Transfer to a small cast iron pan (or baking dish); spread into an even layer. Top with the chopped peppers and romano. Bake 5 to 7 minutes, or until heated through. If desired, turn your oven to the broil function; broil 1 to 3 minutes, or until the top is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked dip drizzled with the pita chips on the side. Garnish the dip with the harissa honey, sliced green tops of the scallions, and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 400°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers. Cut the pitas into equal-sized wedges. Pick the mint leaves off the stems. In a bowl, whisk together the honey and 1 teaspoon of the harissa paste (you will have extra).

2 Cook the spinach

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the spinach and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the spinach is wilted. Turn off the heat.

Cook the spinach
Toast the pita chips
3 Toast the pita chips

Meanwhile, line a sheet pan with foil. Place the pita wedges on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven.

4 Bake the dip & serve your dish

Meanwhile, place the feta in a medium bowl; mash with a fork. Add the ricotta, mascarpone, béchamel, and cooked spinach; season with salt and pepper. Stir to combine. Transfer to a small cast iron pan (or baking dish); spread into an even layer. Top with the chopped peppers and romano. Bake 5 to 7 minutes, or until heated through. If desired, turn your oven to the broil function; broil 1 to 3 minutes, or until the top is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked dip drizzled with the pita chips on the side. Garnish the dip with the harissa honey, sliced green tops of the scallions, and mint leaves (tearing just before adding). Enjoy!

Bake the dip & serve your dish
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