This is not one of those recipes. It might involve some pre-preparedness, but it's not the kind I feel guilty about -- I still know what's going into it. As for flavor, well, that's stood the test of time. This is just as yummy as I remember it being, the feta and garlic lending bite to the cream cheese, the spinach giving it depth and color, and the yogurt to thin and smooth everything out. I actually adapted the recipe from the original to include the yogurt, because I'm actually using this as a veggie dip this time, and without the yogurt it's more of a spread. In fact, even with the yogurt it's still quite thick and can be easily spread on crackers. I think I actually like this version better than the old; next time I'm going to add a handful of pine nuts as well. I think the flavor and crunch of the nuts would complement the other flavors very nicely -- but only if it's going to be served immediately. Otherwise the nuts will get soggy and it won't be such a great addition.
The pre-preparedness comes in the form of frozen chopped spinach (you can use fresh if you like) and crushed garlic from Trader Joe's (you can crush fresh garlic if you like). I used a block of feta and crumbled it myself; to save time you can buy the pre-crumbled kind in a tub. As Jade notes you can mix everything together in a food processor, but this comes together easily with a big bowl and a fork -- just make sure you mix everything thoroughly.
This recipe is also very flexible and should be made according to your own taste; add more feta, less garlic, whatever pleases your taste buds.
Spinach & Feta Cream Cheese Spread
- 8oz cream cheese
- 4oz feta cheese, crumbled
- 10oz frozen chopped spinach, thawed and drained completely of water
- 1 1/2 tsp crushed garlic
- 1/3 cup plain yogurt (optional)
- 2 tbsp pine nuts (optional)
- Thoroughly mix the cream cheese and feta cheese together, crushing the feta so it melds with the cream cheese.
- Add the spinach and garlic, combining until there are no big patches of plain cream cheese.
- If using, add the yogurt to thin out the mixture, again mixing well. Add more yogurt by the tablespoon to achieve desired consistency. Finally, mix in the pine nuts.
- Serve with crackers and/or fresh-cut veggies. (You can easily prepare this spread ahead of time and set it out at room temperature 30 minutes before serving. If using the pine nuts, however, serve immediately.)