Ingredients
Scale
- 1 clove of garlic, peeled
- 1/4 of a sweet onion
- 1/4 cup light mayonnaise
- 1/2 cup frozen spinach, thawed, with all the moisture squeezed out (measured AFTER toweling out the wetness)
- 1 teaspoon dried dill (fresh would be even better!)
- 1/4 – 1/2 teaspoon salt (more or less to taste)
- 1/2 teaspoon onion powder
- 1 – 2 oz. feta cheese
- 1 cup Greek yogurt
- About 1 Tablespoon finely chopped sun-dried tomato
Instructions
- First, thaw your spinach and with a clean towel (that you don’t mind if it turns a little “green”), towel off all the excess moisture. The spinach will be very dense. You want about 1/2 cup of this dense green stuff.
- Now, put the spinach in a handi chopper with the garlic, onion, mayo, dill, salt, onion powder and feta cheese and pulse until everything is finely chopped and blended.
- Scrape the spinach mixture out of the food processor into a bowl and stir in the Greek yogurt and the sun dried tomato. Put in the fridge for at least an hour before serving to let the flavors meld.
- Serve with toasted ciabatta or other crusty bread (or veggies!). Or spread it on a sandwich.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Calories: 60 - 89 calories per serving ... less than 100 cal