Recipe courtesy of Chris Fischer and Amy Schumer

Greek Salad Dip

We had all the ingredients for a Greek salad ready to go, but didn't feel like a salad was good finger food. So, we threw it all in the food processor in a couple of batches and what we ended up with was delicious.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 6 servings
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2 cucumbers, sliced

2 heirloom tomatoes, quartered

1 cup black olives, pitted

5 ounces baby spinach (about 4 loosely packed cups)

1 cup plain yogurt

1 tablespoon olive oil

Kosher salt

1 cup crumbled feta

1/2 lime, juiced

Tortilla chips or pita chips, for serving


  1. Puree the cucumber, tomatoes and black olives in a food processor, then transfer to a colander to drain. Add the spinach and yogurt to the food processor and puree. Drizzle in the olive oil, add a large pinch of salt and process until well combined.
  2. Transfer the spinach mixture to a bowl using a rubber spatula. Crumble in the feta, add the tomato mixture and lime juice and mix well to incorporate. Check for seasoning, then serve as a dip with tortilla or pita chips.