Take the work out of labor-intensive spanakopita and turn it into a quick, crowd-pleasing dip with just a stir of the whisk and a slow cooker. Filled with spinach, feta cheese, and eggs, this Mediterranean mainstay is wonderful served as a dip with pita chips. You can also turn the spanakopita dip into a plate of easy-to-eat hors d'oeuvres by serving them in phyllo shells.
Makes
4 cups
Total Time
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Ingredients
WHISK:
STIR IN:
GARNISH:
Test Kitchen Approved
Instructions
Whisk together half-and-half, cooking creme, onion, feta, pine nuts, lemon juice, salt, dill weed, black pepper, nutmeg, and cayenne in a bowl.
Stir in spinach; transfer to a 1.5 qt. slow cooker. Cover slow cooker and cook dip on high setting, 1½ hours.
