Begin by combining yogurt with spinach and all other dip ingredients in a large bowl. Stir well until evenly combined. Store, tightly covered, in the refrigerator for at least 1 hour prior to serving. Serve with sturdy chips, crackers, vegetable sticks or spread on bread.

You can also use the dip to prepare the Mini Spanakopita Phyllo Cups as described below:

Preheat oven to 375F.

Lay one sheet of phyllo dough out on a cutting board. Brush lightly with olive oil. Carefully lay another sheet of phyllo dough over the first and repeat with olive oil and remaining phyllo dough. Using a 2 ¾” round biscuit or cookie cutter, cut through the layered phyllo dough. Gently press the layered phyllo dough rounds, olive oil side down, in mini-muffin tin cups.

Place on the center rack in the oven. Remove the pan after it has baked for five minutes. Press the center down, carefully, if it is beginning to puff up. Place pan back in the oven and bake for five more minutes or until golden brown. Remove from oven. Remember that the cups will continue to brown a bit as they cool. Transfer cups to a rack and cool completely.

Spoon about two teaspoons of the Spanakopita Dip into each cup and serve. The phyllo cups will remain crisp for about three hours at room temperature.