quick app

Fresh. Zingy. Instantaneous.

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Spinach and feta dip
Serves 8
(from The New American Plate Cookbook)

4 cups baby spinach, loosely packed
1/2 cup feta cheese
2 scallions, trimmed and chopped
1/4 cup mayo (light preferable)
2 tsp. horseradish
1 tsp. freshly squeezed lemon juice
1/4 cup chopped fresh dill
salt and pepper to taste

In a food processor, finely chop the spinach. Add the cheese and scallions and process until blended. Add the mayo, horseradish and lemon juice, and blend till smooth. Add the dill and process another 15 seconds. Season with salt and pepper to taste.

Serving suggestions: raw baby carrots, barely steamed haricots verts, tortilla chips, toasted pita bread

Comments

[mom]

How healthy & lite is this!!! Great for all of us WW gals!

[catherine Ross]

hmm... those carrots look tasty! Great photo and the recipes sound great too!

[catherine]

Mom, It is very light -- easy on the hips & the lips. Perfect for diets or just reigning it in.

Catherine, I was quite pleased with how the presentation turned out. Normally I bungle everything when I try to make it pretty, so even if the dip had sucked I think I would have found an excuse to put it on the blog!