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    You are in: Home / Greek / Spinach and Feta Dip Recipe
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    Spinach and Feta Dip

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 22, 2010

      Great with crackers and carrots! Thanks for posting Annelies! I hope you are doing well and get better soon! Made for your cookathon.

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    • on November 19, 2006

      This was a great dip! I also added too much cheese, but I was using up some leftovers in the fridge. It was a pure sheep's milk feta, which can be a little salty. Between that and the olives I used, it was a little on the salty side, hubby pointed out, but that didn't stop him from eating half the bowl himself! Thanks for the great dip Pets!

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    • on July 07, 2006

      I used fresh spinach which I cooked till done and then squeezed out all the liquid. The dip was rich and delicious. I added a bit of lemon juice for some zing. Pets'r'us thanks a lot!

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    • on January 05, 2006

      Fabulous! I had 6 oz feta so I just used it all. Also used a 4 oz can chopped black olives & added a little extra garlic. Didn't use the parsley. Everyone at the New Years party I made it for raved about it. Thanks for the recipe Pets! :) — Jan 1, 2006 Update: Wanted to add that I used some of this as a topping for a lamb burger (#139536) and it was even more fabulous! Thanks so much!

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    • on November 04, 2004

      Sounds really yummy on the "lacto" vegetarian scale. I'll more than likely make this one!

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    Nutritional Facts for Spinach and Feta Dip

    Serving Size: 1 (855 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1417.9
     
    Calories from Fat 1070
    75%
    Total Fat 118.9 g
    183%
    Saturated Fat 55.0 g
    275%
    Cholesterol 238.7 mg
    79%
    Sodium 2809.3 mg
    117%
    Total Carbohydrate 62.5 g
    20%
    Dietary Fiber 11.4 g
    45%
    Sugars 17.4 g
    69%
    Protein 38.0 g
    76%

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