Spinach and Feta Dip



  • 2 bunches of spinach, picked and washed
  • ¼ cup (65ml) olive oil
  • 2 cloves of garlic, finely chopped
  • 1 cup (240g) feta cheese, crumbled
  • 1 cup (240g) ricotta cheese
  • 2 tbsp. (30ml) lemon juice
  • Kosher salt and freshly cracked black pepper
  • 2 rounds of pita


  • Preheat the broiler to high.
  • In a large frying pan, heat 2 tablespoons of the olive oil over medium heat.
  • Add the garlic and cook for 1-2 minutes until fragrant and just beginning to brown.
  • Add the washed spinach to the pan and cook for 2-3 minutes until the spinach is wilted, then drain into a colander, season with salt and pepper and set aside.
  • Add the feta, ricotta and spinach to a food processor and pulse until smooth and well combined. Season with salt, pepper and the rest of the lemon juice.
  • Brush the pita rounds with the rest of the olive oil and toast under the broiler for 1-2 minutes per side until nice and toasted.
  • Cut the pita rounds into quarters and serve with the dip.

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