Spinach Dip With Garlic, Yogurt and Dill

Lemony, garlic-laden and full of chopped herbs and Greek yogurt, this ultra-creamy spinach dip is a fresher, tangier take on the retro kind made with dehydrated soup mix. It’s best to take the cream cheese out of the fridge at least an hour ahead so it can soften; otherwise you can heat it in the microwave for a few seconds to soften it up. Firm, cold cream cheese won’t mix into the dip as easily. Serve this with any combination of cut-up vegetables, crackers, toast and sturdy chips.

Ingredients

• 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)

Preparation

1. 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.
2. 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.
3. 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.
4. 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.