Creamy Feta-Spinach Dip

Creamy Feta-Spinach Dip Recipe
We've updated the classic spinach dip by adding tangy feta and omitting the artichokes and much of the fat.

Yield:

2 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 78
Caloriesfromfat 62 %
Fat 5.4 g
Satfat 3.4 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 4.2 g
Carbohydrate 3.6 g
Fiber 0.4 g
Cholesterol 20 mg
Iron 0.4 mg
Sodium 178 mg
Calcium 130 mg

Ingredients

1 (8-ounce) carton plain low-fat yogurt
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup low-fat sour cream
1 garlic clove, crushed
1 1/2 cups finely chopped spinach
1 tablespoon minced fresh or 1 teaspoon dried dill
1/8 teaspoon black pepper
Fresh Dill (optional)

Preparation

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into the bowl of a food processor using a rubber spatula. Add the cheeses, sour cream, and garlic, and process until smooth, scraping sides of bowl once. Spoon yogurt mixture into a medium bowl, and stir in the spinach, minced dill, and pepper. Cover and chill. Garnish with fresh dill, if desired.

Jim Fobel,

Cooking Light

January 2000
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