Want to share a new twist for the Creamy Feta-Spinach dip!!

[Jeanne G]

Just thought I'd share that I made this dip this weekend for a party (and it was fantastic). I knew I'd like it - so I doubled the recipe and then since there was so much left over I decided to make this into a veggie lasagne last night.

It turned out great!!! I layered it with chopped tomatoes, broccoli, roasted red peppers, mushrooms and some mozzarella. A new twist for a wonderful veggie lasagne!!! ;)

~Jeanne

[Liz K]

Jeanne,
What a great idea. I bet it was delicious.

[Wendy w]

This dip is very high on my to try list and the lasagne idea sounds wonderful!! Thanks for sharing.

[KelLeg]

Which issue is the dip from? I've never heard of it and it sounds great. TIA

[Peggy]

KelLeg,

The recipe was in the Jan/Feb 2000 issue. Do you have that issue? The dip is very good...

Peggy

[Peggy]

I just did a search and found it on the BB. Here is the recipe in case you don't have access to it. Enjoy!

Peggy


Creamy Feta-Spinach Dip

SOURCE: Cooking Light YEAR: Jan/Feb 2000 PAGE: 158

INGREDIENTS FOR 8 SERVINGS:
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)

INSTRUCTIONS:
We've updated the classic spinach dip by adding tangy feta and omitting the artichokes and much of the fat.

1. 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. Yield: 2 cups (serving size: 1/4 cup).

NUTRITIONAL INFORMATION:
CALORIES 78 (62% from fat); FAT 5.4g (sat 3.4g, mono 1.4g, poly 0.2g); PROTEIN
4.2g; CARB 3.6g; FIBER 0.4g; CHOL 20mg; IRON 0.4mg; SODIUM 178mg; CALC 130mg

[KelLeg]

Thank you, Peggy. I think I probably have the issue, but I appreciate your finding it for me! I may try this one. I have a hard time finding good light dips.

[andrea]

i agree! this dip is GREAT!!! and CL does not do enough veggie dips! (or really any for that matter) don't get me wrong... they have all kinds of bean dips, and hummus, etc. that they SUGGEST serving with veggies BUT i just want a good ol' ranchy/ oniony tasting dip!!!

i'll have to try the lasagne! thanks for the idea!

[kksgator]

Could I get a copy of your recipe. I would like to make it for Thanksgiving. Thanks, you can e-mail me at kksgator@hotmail.com

[Gracie]

What an awesome idea! I wish I'd seen this thread before I threw out a lot of dip that I had left over. :(

I might make the dip again just to try it out as lasagna!

Loren

[Jeanne G]

Gracie,
Thanks for the reminder for this. Funny, I made it about a month ago and I remembered doing SOMETHING with the leftover dip with pasta. Although all I did this time was to fill pasta with it, and it wasn't as good as the lasagne! I was thinking, hmmm I knew last time it was better but could not remember what I did with it!
I'm going to print out what I did the FIRST ;) time and put a note on my recipe to use leftovers this way!
Thanks again!!!
Jeanne