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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.