Rating: 4.5 stars
15 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 10

We've updated the classic spinach dip by adding tangy feta and omitting the artichokes and much of the fat.

Jim Fobel
Recipe by Cooking Light January 2000

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Recipe Summary

Yield:
2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

78 calories; calories from fat 62%; fat 5.4g; saturated fat 3.4g; mono fat 1.4g; poly fat 0.2g; protein 4.2g; carbohydrates 3.6g; fiber 0.4g; cholesterol 20mg; iron 0.4mg; sodium 178mg; calcium 130mg.
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