Friday, July 6, 2012

Spinach and Feta Dip

I love a good dip. Guacamole, salsa, hummus, you name it, that's my weakness. I wanted to make a quick, healthy, cold (emphasis on the word COLD) dip for the hot 4th of July holiday. I decided to make a batch of this low-fat feta spinach dip for a BBQ. While it was not as big of a hit as the homemade guacamole and pica de gallo (and let's be honest, I definitely ate a bit more of that than I should have), I did think it was pretty tasty for a light dip. I served with pita chips.

Spinach and Feta Dip (serves 10-12 people as an appetizer)



  • 4 cups spinach, chopped
  • 1/2 cup low fat cream cheese
  • 1/2 cup low fat sour cream
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chives, minced, divided
  • 2 tsp lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp garlic powder


Place spinach in a small saucepan with 2 cups of water. Bring to a boil over high heat and then cook for 1 minute; drain well.

Place spinach, cream cheese, sour cream, feta cheese, 2 tablespoons of chives, lemon juice, garlic powder and pepper in a blender; puree. Taste dip and add salt if desired. Spoon dip into a serving bowl and sprinkle with remaining tablespoon of chives. 


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