Creamy Spinach Feta Dip

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Creamy Spinach Feta Dip

This Simple Cooking with Heart Persian recipe is almost guaranteed to make any spinach "disliker" change his or her mind for sure.

Ingredients

Servings  6  

  • 10.5 ounces frozen, chopped, packaged spinach
  • 1/2 cup fat-free yogurt
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup fat-free feta cheese (crumbled)
  • 1 teaspoon garlic (minced, from jar)
  • 1/3 cup fresh, chopped parsley or dill OR
  • 2 teaspoons dried parsley or dill
  • 1/2 teaspoon black pepper
  • 6 whole-wheat pitas (quartered)

Directions

Tip: Click on step to mark as complete.

  1. Cook the spinach according to the package directions. Drain well, pressing down with a fork to remove as much liquid as possible.
  2. In a medium bowl, stir together the spinach and all the remaining ingredients except the pita. Refrigerate for 1 hour. Serve with the pita.

Nutrition Facts

Creamy Spinach Feta Dip

CaloriesCalories

64 Per Serving

ProteinProtein

6g Per Serving

FiberFiber

2g Per Serving

Cost Per ServingCost Per Serving

$1.74

Nutrition Facts

Calories 64
Total Fat 2.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.5 g
Cholesterol 8 mg
Sodium 207 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 2 g
Added Sugars 0 g
Protein 6 g

 

This Simple Cooking with Heart Persian recipe is almost guaranteed to make any spinach "disliker" change his or her mind for sure.

Nutrition Facts

Creamy Spinach Feta Dip

CaloriesCalories

64 Per Serving

ProteinProtein

6g Per Serving

FiberFiber

2g Per Serving

Cost Per ServingCost Per Serving

$1.74
×
Calories 64
Total Fat 2.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.5 g
Cholesterol 8 mg
Sodium 207 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 2 g
Added Sugars 0 g
Protein 6 g

Ingredients

Servings  6  

  • 10.5 ounces frozen, chopped, packaged spinach
  • 1/2 cup fat-free yogurt
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup fat-free feta cheese (crumbled)
  • 1 teaspoon garlic (minced, from jar)
  • 1/3 cup fresh, chopped parsley or dill OR
  • 2 teaspoons dried parsley or dill
  • 1/2 teaspoon black pepper
  • 6 whole-wheat pitas (quartered)

Directions

Tip: Click on step to mark as complete.

  1. Cook the spinach according to the package directions. Drain well, pressing down with a fork to remove as much liquid as possible.
  2. In a medium bowl, stir together the spinach and all the remaining ingredients except the pita. Refrigerate for 1 hour. Serve with the pita.