Yield: 1 Servings
|2 cups||Low fat plain yogurt|
|1 small||Garlic clove|
|2 tablespoons||Fresh dill; chopped (or 2 teaspoons dried)|
|1 pack||Frozen leaf spinach, thawed, remove; excess water|
|4 ounces||Feta cheese; cut in cubes|
|1 \N||Tesa lemon rind; grated|
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 1⅓ 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@...>