ounces fresh baby spinach, or 1 (10-ounce) package frozen chopped spinach, thawed
cup sliced scallions, whites and greens (from about 1 bunch)
cup plain Greek yogurt, preferably whole milk
cup cream cheese, softened
cup chopped dill
tablespoons chopped parsley
fat garlic cloves, finely grated, passed through a press or minced
teaspoons freshly squeezed lemon juice, plus more to taste
teaspoon finely grated lemon zest
teaspoon ground cumin
teaspoon salt, plus more to taste
teaspoon freshly ground black pepper, plus more to taste
tablespoons extra-virgin olive oil, plus more to garnish
Urfa or Aleppo pepper flakes, for garnish (optional)
- If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it’s very dry, then set aside.
- In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
- Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
- Just before serving, taste and add more salt and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.