Appetizers / Snacks
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.
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.
Serve dip in phyllo shells or with pita chips.
Garnish servings (if served in phyllo shells) or serve dip with olives, pine nuts, thyme, and pepper pieces.
Per 2 Tbsp.
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 7mg 2%
Sodium 114mg 4%
Carbs 2g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.