Popular
Latest From the Show
How to Make Warm Cheesy Spinach Dip With Preserved Lemon
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
How to Make Shrimp Burgers | Jacques Pepin
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Spanakopipasta | Rachael Ray
Edy Massih, chef, caterer and owner of Edy's Grocer—the first Lebanese market and deli in North Brooklyn—gained a huge social media following thanks to his colorful food and beautiful mezze boards. We asked him to share the recipes for his most popular mezze dips: this warm cheesy spinach dip with preserved lemon and his Nutty Muhammara. Both use mostly pantry ingredients and are so tasty and easy—anyone can make them at home!
Ingredients
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- 1 cup crumbled feta cheese
- 2 to 3 tablespoons sumac
- 1 tablespoon salt
- 1 preserved lemon, chopped (about 3 tablespoons)
- 1 pound frozen spinach, defrosted, squeezed and chopped, or 6 cups chopped fresh spinach
- ½ cup sesame seeds
- 2 tablespoons Aleppo pepper
- 2 tablespoons extra-virgin olive oil
For Serving (optional):
- Crackers, pita and/or crudite
Yield
Serves: 8 to 12
Preparation
Preheat the oven to 400°F.
Mix cream, mozzarella, feta, sumac, salt and preserved lemon in a large bowl. Add chopped spinach, mix until well combined and place in a medium cast-iron skillet. In a small bowl, mix the sesame seeds, Aleppo pepper and olive oil and sprinkle on top of spinach mixture.
Bake until sesame seeds are golden brown and spinach mixture is bubbling, 30 to 35 minutes. Serve warm with crackers and/or crudite as an appetizer or snack or alone as a side dish.