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
- Heat the oil in a frypan over medium heat. Add onion and saute, stirring for 4–5 minutes or until translucent.
- 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.
- 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.
- 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.