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1
Begin by combining yogurt with spinach and all other dip ingredients in a large bowl.
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2
Stir well until evenly combined.
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3
Store, tightly covered, in the refrigerator for at least 1 hour prior to serving.
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4
Serve with sturdy chips, crackers, vegetable sticks or spread on bread.
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5
You can also use the dip to prepare the Mini Spanakopita Phyllo Cups as described below:
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6
Preheat oven to 375F.
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7
Lay one sheet of phyllo dough out on a cutting board.
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8
Brush lightly with olive oil.
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9
Carefully lay another sheet of phyllo dough over the first and repeat with olive oil and remaining phyllo dough.
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10
Using a 2 3/4 round biscuit or cookie cutter, cut through the layered phyllo dough.
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11
Gently press the layered phyllo dough rounds, olive oil side down, in mini-muffin tin cups.
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12
Place on the center rack in the oven.
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13
Remove the pan after it has baked for five minutes.
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14
Press the center down, carefully, if it is beginning to puff up.
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15
Place pan back in the oven and bake for five more minutes or until golden brown.
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16
Remove from oven.
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17
Remember that the cups will continue to brown a bit as they cool.
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18
Transfer cups to a rack and cool completely.
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19
Spoon about two teaspoons of the Spanakopita Dip into each cup and serve.
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20
The phyllo cups will remain crisp for about three hours at room temperature.
