| 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>
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