skinny jeans baked feta spinach dip

Opting for my comfy flared jeans instead. It’s time to get back into my skinny jeans, so I need to get back on the program of eating healthier and lighter.

I prefer to chop and pre-measure all of my ingredients prior to starting the cooking process. I find that it saves time and I’m less likely to get flustered and mess up my dish.

Honestly, it’s hard to give up snacking, and I really enjoy chips and dips. This weekend, instead of giving up my snacks, I made this lip smacking warm baked feta spinach dip with whole-wheat garlicky pita chips. This is a low-calorie and low-fat dip that doesn’t skip on flavor. Perfect for a party too!

If you have ever eaten a Greek pie called spanakopitas, your going to find that the flavors and ingredients in this dip mirrors the pie with the warm spinach, feta cheese, garlic, and touch of lemon

My daughter Jade modeled in her skinny jeans – she’s such a fashionisha. I’ll be wearing mine too next week.

Skinny Jeans Baked Feta Spinach Dip

Adapted from Skinny Dips
Makes 3 cups / 43 calories (2 tablespoons)

1 package (12 oz) frozen chopped spinach, thawed and squeezed dry

¼ cup finely diced Walla Walla or other sweet onion

1 teaspoon finely minced garlic

1 teaspoon grated lemon zest

2 teaspoons minced fresh oregano leaves

½ cup light mayonnaise

½ cup light sour cream

1 cup crumbled reduced fat feta cheese

1-tablespoon fresh lemon juice

1-teaspoon kosher salt

½ teaspoon freshly ground pepper

1. Preheat over to 440 degrees F. Position a rack in the center of the oven. Have ready a 1-quart shallow baking dish.
2. In a medium bowl, mix together the spinach, onion, garlic, lemon zest, and oregano until well combined. Add the mayonnaise, sour cream, feta cheese, lemon juice, salt and pepper. Stir until well combined. Transfer to the baking dish and cover with aluminum foil. Bake until heated through, 25 to 30 minutes. Remove foil and bake for an additional 5 minutes.
3. Stir to fluff up the dip, and serve warm with garlicky pita chips.

This dip can be prepared, covered, and refrigerated up to 1 day in advance. Remove from the refrigerator 40 minutes before baking.