SPINACH DIP WITH FETA, LEMON, AND OREGANO

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SERVES 8 to 10

MAKES 2 cups

TOTAL TIME: 15 minutes

The garlic must be minced or pressed before going into the food processor or else the dip will contain large chunks of garlic. The dip can be refrigerated in an airtight container for up to 1 day; season with additional lemon juice, salt, and pepper before serving.

8	ounces frozen spinach, thawed and squeezed dry
4	ounces feta, crumbled (1 cup)
½	cup sour cream
½	cup mayonnaise
½	cup packed fresh parsley leaves
3	scallions, sliced thin
2	tablespoons minced fresh oregano
1	teaspoon grated lemon zest plus 1 tablespoon juice
1	garlic clove, minced
	Salt and pepper

Process all ingredients in food processor until well combined, about 1 minute. Transfer to serving bowl, season with salt and pepper to taste, and serve.

VARIATION

SPINACH DIP WITH BLUE CHEESE AND BACON

Omit oregano, lemon zest, and lemon juice. Substitute 4 ounces crumbled blue cheese for feta and add 4 slices cooked, crumbled bacon to food processor with spinach.