Creamy Feta-Spinach Dip
Source of Recipe
Cooking Light - January 2000
Recipe Introduction
Points: 1.5 (per ¼ cup)
Servings: 8 (makes 2 cups)
This dip is absolutely delicious! I don't know if I will ever even try any other dip recipes because I love this one so much! :-) This is just perfect for dipping chips or fresh veggies into. If you use chips, I recommend baked blue corn chips! Your guests will never know this is made with all low-fat and fat-free ingredients. Several people have already asked me for the recipe after trying it.
List of Ingredients
· 1 (8-oz) carton plain low-fat yogurt
· ¾ cup (3-oz) Reduced Fat crumbled feta cheese (I
use Athenos Traditional Chunk Style and break it
up with a fork)
· ¼ cup (2-oz) Philly Light fat cream cheese,
softened (50% less fat, 33% fewer calories)
· ¼ cup low-fat sour cream (40% less fat)
· 1 garlic clove, crushed
· 1½ cups finely chopped spinach (I use a 10- oz box of frozen chopped spinach. Just
thaw, drain and squeeze out all the water)
· 1 tablespoon minced fresh or 1 teaspoon dried dill
· 1/8 teaspoon black pepper
· Fresh Dill (optional)
Recipe
Spoon yogurt onto several layers of heavy-duty paper towels; spread to ½-inch thickness. Cover with additional paper towels. (I recommend using about 10 below and 10 on top.) 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. (I use a regular mixing bowl and a hand-mixer instead of a food processor and it works great!!)
Stir in the spinach, minced dill, and pepper. Cover and chill. Garnish with fresh dill, if desired.
Nutritional Info: (per 1/4 cup serving) 71 calories, 3.4 g. fat, .9 g. fiber
Original Source: Cooking Light - January 2000
Web Source: Lighten Up!
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