Spanakopita Dip

• servings: Serves 4

Ingredients

PRODUCE

5 garlic cloves

6 scallions

1 cup dill leaves, plus more for serving

DAIRY

8 ounces cream cheese

3 tablespoons unsalted butter

1 ounce grated Parmesan cheese (about ¼ cup)

4 ounces feta cheese

FROZEN

1(10-ounce) package frozen chopped spinach or kale, thawed

PANTRY

Kosher sait and freshly ground black pepper

Pita chips, for serving

Directions

Do some prep: + Pull 8 ounces of cream cheese out of the fridge and cut it into 1-inch pieces to bring it to room temperature, which will make it easier to melt. + Thinly slice 5 garlic cloves. + Thinly slice 6 scallions crosswise. Set aside a small handful of the sliced dark green parts for garnishing later. * Finely chop 1 cup dill leaves. + Place 1(10-ounce) package of thawed frozen spinach in a kitchen towel that you don't mind getting a little messy and squeeze out as much liquid as possible.'

Make the dip:

+ Melt 3 tablespoons butter in a medium saucepan over medium heat. Add the garlic and scallions and cook until softened and very fragrant but not browned, about 2 minutes.

+ Add the spinach and ¾ teaspoon salt and cook, stirring constantly, 1 minute. + Add the cream cheese and 2 tablespoons water. Reduce the heat to medium-low and cook, stirring constantly, until the cream cheese has fully melted, about 3 minutes.

+ Remove from the heat and stir in the chopped dill and 1 ounce grated Parmesan cheese (about ¼ cup). Crumble in 4 ounces feta and stir to combine.

+ Season the dip with salt and lots of black pepper. if it looks a little too thick, add another splash or two of hot tap water until it's a creamy but scoopable consistency —like that of spinach-artichoke dip. Serve: Transfer the dip to a serving bowl and garnish with some more dill leaves and the reserved sliced scallions. Serve warm with pita chips alongside.

Notes

* It you forgot to thaw it, you can submerge the package of spinach (unopened) in a bowl of hot tap water to speed things up.