Creamy Feta-Spinach Dip
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    Default Creamy Feta-Spinach Dip

    Creamy Feta-Spinach Dip
    from Cooking Light magazine

    For 8 servings

    • 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)


    We've updated the classic spinach dip by adding tangy feta and omitting the artichokes and much of the fat. 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. Yield: 2 cups (serving size: 1/4 cup).

    CALORIES 78 (62% from fat); FAT 5.4g (sat 3.4g, mono 1.4g, poly 0.2g); PROTEIN 4.2g; CARB 3.6g; FIBER 0.4g; CHOL 20mg; IRON 0.4mg; SODIUM 178mg; CALC 130mg


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