Spinach, tomatoes and crumbled feta give this yummy baked appetizer dip gorgeous color as well as super flavor.
What You Need
Original recipe yields 16 servings
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 small tomato, chopped
1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese
rosemary and olive oil woven wheat cracker s
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Let's Make It
Heat oven to 350°F.
Mix all ingredients except crackers; spoon into 2- to 2-1/2-cup casserole.
Bake 15 to 20 min. or until heated through.
Serve as a spread with the crackers.
This spread tastes great with the rosemary and olive oil woven wheat crackers! For more flavor, add 1 chopped clove garlic or 1/2 tsp. garlic powder to the spinach mixture before baking.
Spinach mixture can be prepared ahead of time. Cover and refrigerate up to 24 hours before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. spread and 6 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.