Spinach Dip with Garlic, Yogurt and Dill

cooking.nytimes.com

rlh

10 ounces fresh baby spinach, or 1 (10-ounce) package frozen chopped spinach, thawed

¾ cup sliced scallions, whites and greens (from about 1 bunch)

½ cup plain Greek yogurt, preferably whole milk

½ cup cream cheese, softened

½ cup chopped dill

2 tablespoons chopped parsley

2 fat garlic cloves, finely grated, passed through a press or minced

2 teaspoons freshly squeezed lemon juice, plus more to taste

1 teaspoon finely grated lemon zest

1 teaspoon ground cumin

¾ teaspoon salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

2 tablespoons extra-virgin olive oil, plus more to garnish

Urfa or Aleppo pepper flakes, for garnish (optional)

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer