CL Creamy Feta-Spinach Dip - 2 pts

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CL Creamy Feta-Spinach Dip - 2 pts

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)

 

 

 

 

 

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; CHOLESTEROL 20mg; CALCIUM 130mg; SODIUM 178mg; FIBER

0.4g; IRON 0.4mg; CARBOHYDRATE 3.6g

 

Cooking Light, JANUARY 2000

Formatted by Chupa Babi in MC: 01.25.07

 

We've updated the classic spinach dip by adding tangy feta and

omitting the artichokes and much of the fat.

 

ChupaNote: Used mint instead of dill and added 1 t. red pepper flakes.

Will add more next time.

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