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Spinach Feta Spread

appetizers, dips

1/2 package (10 oz) fresh spinach
1 tablespoon butter
1/2 onion; finely chopped
1/2 sweet red pepper; diced
3/4 cup light cream cheese; softened
1/2 cup cottage cheese
2 tablespoons chopped fresh dill
2 teaspoons grated lemon rind
dash hot pepper sauce
pinch pepper
1/2 cup crumbled feta cheese

Remove stems and tough leaves from spinach. Wash and shake off excess water. In saucepan over medium-high heat, cook spinach with just the water clinging to leaves for 4 to 5 minutes or until wilted. Drain in colander, pressing firmly to remove moisture. Chop finely; set aside. Wipe out saucepan and melt butter over medium heat; cook onion and red pepper for about 5 minutes or until softened. In food processor, purée cream cheese with cottage cheese. Mix in dill, rind, hot pepper sauce and pepper. Add spinach and red pepper mixture; pulse just until combined. Stir in feta. (Make-ahead: Cover and refrigerate for up to 2 days.)

Contributor: Canadian Living - December, 1999

Yield: about 2 cups

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