Spinach-Feta Dip with Dill


Try this spinach dip, infused with fresh dill and briny feta cheese, as a sandwich spread—or serve alongside crackers or crudité.

Prep Time:
15 mins
Total Time:
15 mins
1 cup


  • 2 cups chopped fresh spinach

  • ¾ cup crumbled feta

  • ½ cup reduced-fat sour cream

  • ½ cup fresh dill sprigs

  • 2 ounces reduced-fat cream cheese

  • 1 clove garlic, grated

  • ½ teaspoon ground pepper


  1. Place spinach, feta, sour cream, dill, cream cheese, garlic and pepper in a food processor; process until smooth.


To make ahead: Cover and refrigerate for up to 3 days. Stir before serving.

Nutrition Facts (per serving)

75 Calories
6g Fat
2g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 2 Tbsp.
Calories 75
% Daily Value *
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 3g 7%
Total Fat 6g 8%
Saturated Fat 4g 20%
Cholesterol 22mg 7%
Vitamin A 901IU 18%
Vitamin C 3mg 3%
Folate 23mcg 6%
Sodium 174mg 8%
Calcium 105mg 8%
Iron 0mg 2%
Magnesium 11mg 3%
Potassium 95mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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