Photo of Feta and spinach dip by WW

Feta and spinach dip

Total Time
13 min
12 min
1 min
A light whipped dip, this creamy spinach-feta combo dresses up fresh vegetables or baked pita chips deliciously, or use it as a tasty spread for sandwiches and wraps. Either way, it's sure to become a refrigerator staple the whole family will love. You can substitute other dark, leafy greens such as arugula or chard for the spinach, or change up what we're sure will become a new favorite by trying unusual greens in place of (or added to) the spinach. We like the lemony kick sorrel gives to the spread, and also love the peppery boost of watercress. Both sorrel and watercress can be used either raw or cooked; if you cook them, reduce their boiling time to only about 20 seconds, or until just wilted. Too long in the boiling pot, and they'll lose their unique flavors! Canned artichoke hearts, drained and chopped, make a great addition to the spread after it's blended. Just fold them in to the spread before serving and top with chives.


Fresh spinach

4 cup(s), chopped (about 2 oz)

Low fat cream cheese

½ cup(s)

Fat free sour cream

½ cup(s)

Crumbled feta cheese

¼ cup(s)


¼ cup(s), fresh, minced, divided

Fresh lemon juice

2 tsp

Black pepper

¼ tsp

Table salt

¼ tsp, or less to taste (optional)


  1. Place spinach in a small saucepan with 2 cups of water. Bring to a boil over high heat and then cook for 1 minute; drain well.
  2. Place spinach, cream cheese, sour cream, feta cheese, 2 tablespoons chives, lemon juice and pepper in a blender; puree. Taste dip and add salt, if desired. Spoon dip into a serving bowl and sprinkle with remaining 2 tablespoons chives. Yields about 4 tablespoons dip per serving.