Creamy Feta-Spinach Dip

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

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Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 62%
  • Fat: 5.4g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.2g
  • Carbohydrate: 3.6g
  • Fiber: 0.4g
  • Cholesterol: 20mg
  • Iron: 0.4mg
  • Sodium: 178mg
  • Calcium: 130mg

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

  1. 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.
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