Quote:
Creamy Feta-Spinach Dip
From Cooking Light
We've updated the classic spinach dip by adding tangy feta and omitting the artichokes and much of the fat.
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); IRON 0.4mg; CHOLESTEROL 20mg; CALCIUM 130mg; CARBOHYDRATE 3.6g; SODIUM 178mg; PROTEIN 4.2g; FIBER 0.4g
Cooking Light, JANUARY 2000
Creamy Feta-Spinach Dip
From Cooking Light
We've updated the classic spinach dip by adding tangy feta and omitting the artichokes and much of the fat.
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); IRON 0.4mg; CHOLESTEROL 20mg; CALCIUM 130mg; CARBOHYDRATE 3.6g; SODIUM 178mg; PROTEIN 4.2g; FIBER 0.4g
Cooking Light, JANUARY 2000