Name: Spinach Feta Cheese Dip
Ingredients: 2 c Low fat plain yogurt; 1 sm Garlic clove; 2 tb Fresh dill; chopped (or 2 teaspoons dried); 1 pk Frozen leaf spinach, thawed, remove; excess water; 4 oz Feta cheese; cut in cubes; 1 Tesa lemon rind; grated; 1/4 ts Salt; 1/4 ts Pepper

In our generation we have increasingly suffered from spiritual lethargy and powerlessness. There is a high percentage of weak and lukewarm Christians in western churches who evidence little interest in growing in grace and knowledge. The church may be bustling with activity and at the same time be infiltrated and permeated with the world's thinking and doing. It is sometimes the case that our bright forms of worship camouflage a dead spiritual condition.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizers	1	Servings

INGREDIENTS

2	c	Low fat plain yogurt
1	sm	Garlic clove
2	tb	Fresh dill; chopped (or 2 teaspoons dried)
1	pk	Frozen leaf spinach, thawed, remove; excess water
4	oz	Feta cheese; cut in cubes
1		Tesa lemon rind; grated
1/4	ts	Salt
1/4	ts	Pepper

INSTRUCTIONS

Set coffee filter or double thickness of paper toweling in a strainer over
a small bowl. Spoon yogurt into filter. Refrigerate; drain for 2 hours.
(Should yield about 1 1/3 cups)
Chop the garlic and dill in a food processor.  Add spinach, feta, rind,
salt and pepper. Whirl until cheese is finely grated, scraping down the
side of the bowl as needed. Add drained yogurt. Pulse with the on/off
button until mixture is combined. Scrape into a serving bowl.
Can be prepared a day ahead and refrigerated.
Posted to FOODWINE Digest 14 November 96
Date:    Thu, 14 Nov 1996 11:24:22 -0500
From:    Laura Hunter <LHunter722@AOL.COM>

A Message from our Provider:

“Hurting? No one understands like Jesus”