1 cup (250 mL) yogurt
4 oz (125 g) cream cheese, softened
3/4 cup (175 mL) shredded feta cheese
1/4 cup (50 mL) light sour cream
1 pkg (300 g) frozen chopped spinach, thawed and squeezed dry
1 clove garlic, crushed
1 tsp (5 mL) dill weed
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper

Spoon yogurt into a coffee filter-lined sieve set over a bowl. Cover with plastic wrap and refrigerate for 2 hours. Discard liquid which collects in bowl. Combine drained yogurt with remaining ingredients (cream cheese through pepper) in a bowl. Using medium speed of an electric mixer, beat until blended. Spoon dip into a serving dish. Cover and refrigerate for up to 2 days. Serve with pita wedges or crudites. Makes 2 cups (500 mL).

Cook's Note: Do not use yogurt with stabilizers or preservatives.
Last updated on April 18, 2019