This creamy Mediterranean-style dip is full of spinach, feta, yogurt and dill. Serve it with raw vegetables or pita chips.

Yield: Makes 2 cups.



  • 1 cup plain yogurt
  • 4 oz (125 g) cream cheese, softened
  • 3/4 cup shredded feta cheese
  • 1/4 cup light sour cream
  • 1 pkg (300 g) frozen chopped spinach, thawed and squeezed dry
  • 1 clove garlic, crushed
  • 1 tsp dill weed
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • Pita wedges or crudités


  1. Spoon yogurt into a coffee filter-lined sieve set over a bowl. Cover with plastic wrap and refrigerate for 2 hours; discard liquid.
  2. Place drained yogurt and remaining ingredients 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.
Nutritional analysis per 1 tbsp serving:

66 calories, 4.7 g fat, 3.7 g protein, 2.7 g carbohydrate, 0.7 g fibre, 150 mg sodium

*Ingredient not included in nutritional analysis.


Do not use yogurt with stabilizers or preservatives, such as gelatin.

As an alternative to draining plain yogurt, 1 cup plain Greek yogurt may be used.