Directions:
- Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 2 hours or until yogurt has thickened to the consistency of whipped cream.
- Transfer yogurt to a food processor (discard liquid from bowl). Add the feta cheese, cream cheese, sour cream and garlic; cover and process until smooth.
- Transfer to a small bowl. Stir in the spinach, dill and pepper. Cover and refrigerate until chilled. Serve with vegetables and/or bread. Yield: 2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.44 Kcal (316 kJ) | ||
| Calories from fat | 47.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 8% | |
|---|---|---|---|
| Cholesterol | 18.93mg | 6% | |
| Sodium | 219.88mg | 9% | |
| Potassium | 144.77mg | 3% | |
| Total Carbs | 3.24g | 1% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 4.41g | 9% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.7mg | 4% | |
| Calcium | 129.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 122.53 Kcal (513 kJ) | ||
| Calories from fat | 77.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 8% | |
|---|---|---|---|
| Cholesterol | 30.75mg | 6% | |
| Sodium | 357.14mg | 9% | |
| Potassium | 235.14mg | 3% | |
| Total Carbs | 5.26g | 1% | |
| Sugars | 2.55g | 6% | |
| Dietary Fiber | 1.45g | 4% | |
| Protein | 7.17g | 9% | |
| Vitamin C | 3.2mg | 3% | |
| Vitamin A | 0.5mg | 10% | |
| Iron | 1.2mg | 4% | |
| Calcium | 210.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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