Spinach yoghurt dip

Use up the rest of the bag of baby spinach in this delish quick dip. Serve with toasted chunks of bread or pita.
Preparation and cooking time
Degree of difficulty

Spinach yoghurt dip


2 cups loosely packed baby spinach
1 medium onion
350ml or 1½ cups plain yoghurt
2 tbsp lemon juice
1 tbsp chopped mint
½ tbsp chopped dill, optional
2 cloves garlic, finely grated
1 tbsp olive oil


  1. Heat the oil in a frypan over medium heat. Add onion and saute, stirring for 4–5 minutes or until translucent.
  2. Add spinach leaves and saute to wilt. Once wilted, transfer mixture into a bowl lined with paper towel. Allow to cool slightly and then squeeze out any extra liquid. Return spinach mix to bowl.
  3. Add yoghurt, lemon juice, mint, dill and garlic to spinch mixture and combine well. Transfer to a serving bowl and either serve warm immediately or leave in the fridge to cool slightly.
  4. Serve with toasted pita or chunks of toasted bread.

Tip: Get creative with your serving bread. Mix chunks of bread with crushed garlic or rosemary, olive oil, salt and pepper and toast in the oven until golden.

Variation: For extra flavour in the dip, mix in finely chopped capers or crumbled feta. 


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