Recipe Search

Spinach and fetta dip cups

55 people liked

This simple spinach and fetta dip can be whipped up in no time for an excellent healthy snack. Serving it in a small cup with bright veggie sticks makes it fun and accessible to kids.

Serves

Serves of Fruit

(Per Serve)

Serves of Vegetables

(Per Serve)

INGREDIENTS:

250g frozen chopped spinach, thawed
2 spring onions, finely sliced
1 cup reduced fat Greek yoghurt
100g reduced fat fetta cheese, crumbled
1/2 lemon, juiced and zested
1 glove garlic, crushed
1 tsp dried dill
1 large carrot, peeled and cut into sticks
1 medium lebanese cucumber, cut into sticks
1 large capsicum, cut into sticks

METHOD:

Using your hands, squeeze the chopped spinach over a colander to remove excess liquid. Discard of the liquid and then transfer the spinach to a large mixing bowl.
Add the spring onion, yoghurt, fetta, lemon juice and zest, garlic and dill to the bowl. Mix well to combine.
To serve, divide the dip between 4 small bowls or cups. Add the carrot, cucumber and capsicum to the bowls, sticking the veggie sticks into the dip.

RECIPE NOTES:

Feel free to substitute the Greek yoghurt for reduced-fat ricotta cheese.
Other dipping suggestions include; wholegrain crackers, toasted pita bread or a piece of wholemeal toast cut into fingers.
Leftover dip can be stored in an airtight container in the fridge for up to 3 days.

DID YOU ENJOY THIS RECIPE?

NUTRITION: Per Serving

789

5.34g

Fat

3.27g

Sat. Fat

15.31g

Carbs

13.10g

Sugars

7.68g

Fibre

15.28g

Protein

488.22mg

Sodium

NUTRITION: Per 100 grams

231

1.56g

Fat

0.96g

Sat. Fat

4.48g

Carbs

3.84g

Sugars

2.25g

Fibre

4.47g

Protein

142.95mg

Sodium