Creamy Feta-Spinach Dip

For Lent this year, the Husband and I decided to give up all red meat and poultry - making us Pescatarians for 40 days.  Definitely a struggle for us, seeing as how we cook and eat tons of chicken, pork and beef.  But, that is the point after all, so we're happy with our decision. 

So ya'll can expect strictly seafood and vegetarian recipes for the next month or so. This dip recipe comes from Cooking Light.  And while healthy, it does not skimp in the flavor department.

We loved this dip.  It's not one of those that you taste and instantly know that it's a healthy recipe - this one fools you!  It has a rich and creamy taste.  The dill, feta and spinach are a great flavor combination.  The yogurt and sour cream give the dip a nice tanginess as well.

This recipe is easy to make and comes together, though the "drying out" of the yogurt is a little strange.

A couple of notes:
- I used 2 cloves of garlic instead of the 1 the recipe calls for.  I also finely chopped them instead of crushing them.
- I used dried dill as that was what I had on hand.
- I used fat-free sour cream instead of low-fat sour cream.

Creamy Feta-Spinach Dip

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.