Greek Spinach Dip

Peek a boo.


I have a new dip for you.



Isn’t she pretty??

I am obsessed with anything Greek, food speaking – Greek dressing, Greek salads, good Feta cheese, Spanakopita, Greek yogurt, Aginaropita (a savory pie with artichokes)….you get the picture.  I grew up on a salad my dad called “Greek Salad”, although he sometimes he called it “Indian Salad”. I have no idea why. I’m from Alabama; there’s no explaining a whole lot of things.

But, nevertheless I loved it. I can remember being young and looking forward to it because I was sooo in love with the sharpness of the feta cheese and how it contrasted so well with the black olives.

Oh dear.  Even as a child I was a straight up food whore.

He always, always made it with his fried shrimp – which was truly sinfully delicious. I have never been able to replicate it, but it’s one of the things my dad made that stands out in my mind the most. I have no recipe, only tastebud memories, but one day I will!

This recipe is something that, I will be honest with you, was born out of a need to use a bag of fresh spinach. I’m going back to work tomorrow after a 5 day break, and, let’s be honest, unless I found something to do with it – it would very quickly turning into nasty brown spinach in a bag.  So – time to put it to use.

Wait, what have we here in the fridge? A batch of hummus that was made two days ago?


{Mind starts working}


OK…and….DONE!  I have a great idea! Ok, ok…fine, damn, an hour or so passed.

Give me a break, jeez.




Anyway, this is fresh spinach, hummus, Gouda (yes, kids, Gouda) and Feta, baked, then topped with freshly diced Greek style salad and MORE Feta.

It’s just so very sexy.




Add the rest of the Feta.




Serve with pita chips, tortilla chips, pita bread, whatever you can get your hands on.




What the hell…If you have none of the above just use some cardboard.




I won’t judge.




go make it-

Here’s your printable-


Greek Spinach Dip

Greek Spinach Dip


  • 1/4 white onion, diced
  • 1/2 cucumber, diced
  • 1/2 tomato, diced
  • 3 oz can black pitted olives, diced
  • 2 cups hummus (chickpea dip)
  • 5 oz Fresh spinach leaves, washed and chopped - or ran through food processor
  • 1/4 cup Gouda cheese, shredded
  • 1 cup Feta cheese, crumbled and divided in half
  • In a large bowl mix together the onion through olives; put in the fridge 'till the rest is done.


  1. Preheat oven to 375 °. 
  2. Combine the hummus, spinach and Gouda in an oven safe bowl; top with half of the Feta.
  3. Bake for 12 minutes. (You can use your judgment here; I baked it until the feta began to very slightly brown).
  4. Remove from oven and let cool for about 10 minutes.
  5. If serving now, spoon the salad on top of the dip.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 27mgSodium: 694mgCarbohydrates: 17gFiber: 6gSugar: 2gProtein: 12g

Nutrition information is not always accurate.

Did you make this recipe?

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has One Comment

  1. Debra

    If I had a food processor I would be all over this! 😛

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