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Spinach and Feta Dip | My Little Larder

Spinach and Feta Dip with Homemade Lavosh Crackers

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Author My Little Larder

Ingredients

For the lavosh crackers:

  • 1/4 cup cold pressed olive oil plus extra for brushing on crackers
  • 1 tsp toasted sesame oil
  • 1/2 cup water
  • 1 cup all-purpose plain flour
  • 1/3 cup wholemeal flour
  • 2 Tbsp each black and white sesame seeds
  • 1 tsp whole cumin seeds
  • 1 tsp sea salt, plus extra for sprinkling on top

For the dip:

  • 240 g/8.4oz baby spinach leaves
  • 200 g/7oz feta
  • 100 g/3.5oz cream cheese
  • 100 g/3.5oz sour cream
  • 1 Tbsp lemon juice
  • 1/2 clove garlic, finely grated or crushed
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp sea salt
  • olive oil, sesame seeds to serve (optional)

Instructions

For the lavosh crackers:

  1. Preheat oven to 165C/330F and line a baking tray with baking (parchment) paper.
  2. In a small bowl mix together olive oil, sesame oil and water and set aside.
  3. Place flours, sesame seeds, cumin and salt in a large bowl. Combine together then form a small well in the centre. Pour in wet ingredients and stir to form a soft dough.
  4. Place a piece of parchment paper on a workbench and lightly flour a rolling pin.
  5. Divide dough into quarters then roll out each quarter into a very thin rectangle like shape. I like to keep my lavosh looking quite rustic and homemade, so it doesn’t really matter what this shape it. Roll the dough out as thin as you possibly can.
  6. Gently transfer baking paper and lavosh to baking tray. Lightly brush with olive oil using a pastry brush then sprinkle over a good serving of sea salt.
  7. Place in oven and bake for 15-18 min or until crisp and pale golden. They will crisp up further as they cool. Allow to cool completely on tray then store in an airtight container. Break up lavosh into crackers of whatever size you desire.

For the dip:

  1. Wash spinach leaving a little water on the leaves. Place in a medium saucepan. Place over low heat, stirring occasionally until the spinach has wilted completely, about 1-2 min.
  2. Remove from heat and transfer to a colander or sieve. Allow to cool for 5-10 min or until it is cool enough to handle. Transfer to a clean tea towel then wring out to remove as much water as possible. Place in the bowl of a food processor.
  3. Add feta, cream cheese, sour cream, lemon juice, garlic, salt and pepper and process until almost smooth. Transfer to a serving bowl and serve with homemade lavosh crackers and vegetable crudites. Store any leftover dip in the refrigerator for up to 3 days.

Recipe Notes

For the lavosh crackers: Preheat oven to 165C/330F and line a baking tray with baking (parchment) paper. In a small bowl mix together olive oil, sesame oil and water and set aside. Place flours, sesame seeds, cumin and salt in a large bowl. Combine together then form a small well in the centre. Pour in wet ingredients and stir to form a soft dough. Place a piece of parchment paper on a workbench and lightly flour a rolling pin. Divide dough into quarters then roll out each quarter into a very thin rectangle like shape. I like to keep my lavosh looking quite rustic and homemade, so it doesn’t really matter what this shape it. Roll the dough out as thin as you possibly can. Gently transfer baking paper and lavosh to baking tray. Lightly brush with olive oil using a pastry brush then sprinkle over a good serving of sea salt. Place in oven and bake for 15-18 min or until crisp and pale golden. They will crisp up further as they cool. Allow to cool completely on tray then store in an airtight container. Break up lavosh into crackers of whatever size you desire. For the dip: Wash spinach leaving a little water on the leaves. Place in a medium saucepan. Place over low heat, stirring occasionally until the spinach has wilted completely, about 1-2 min. Remove from heat and transfer to a colander or sieve. Allow to cool for 5-10 min or until it is cool enough to handle. Transfer to a clean tea towel then wring out to remove as much water as possible. Place in the bowl of a food processor. Add feta, cream cheese, sour cream, lemon juice, garlic, salt and pepper and process until almost smooth. Transfer to a serving bowl and serve with homemade lavosh crackers and vegetable crudites. Store any leftover dip in the refrigerator for up to 3 days.