Make Matt Smith’s spinach feta dip

My wife and I stumbled onto this dip thanks to her Pinterest page a few years ago. We’ve baked it in a dutch oven (uncovered) and, inside a loaf of bread – regardless of how we serve it, it tends to be devoured by our family and friends. This dip is jam packed with taste… and calories. In other words, consider this a once in a blue moon type of dish for your loved ones. I suggest putting out some veggies to offset this gargantuan calorie bomb, but your tastebuds will thank you!

Spinach Feta Dip

-      8 oz. cream cheese brought to room temp.

  • 1 small package of salami (diced)
  • ½ cup of mayo
  • ½ cup of sour cream
  • 1 packet of onion soup mix
  • ½ tsp black pepper
  • 2 cups mozzarella cheese
  • 1 cup feta cheese
  • 10 oz. frozen spinach chopped


  • Preheat oven to 350 degrees
  • Thaw spinach/drain, set aside
  • Combine cream cheese, mayo, sour cream, onion soup mix and black pepper in a mixing bowl – blend
  • Add 1 cup of mozzarella + feta cheese and mix
  • Add spinach, salami and stir to combine.
  • Top with remaining mozzarella cheese
  • Bake 20-24 minutes uncovered

** My wife and I often will bake this into bread and serve it sliced up. This is a heavy dip, and bread is a great way to serve it opposed to crackers which tend to break under the weight of this hefty dip!!!