Healthy spinach and feta dip
- 20ml (1 tbsp) olive oil
- 4 spring onions, chopped
- 2 cloves garlic, minced
- 1 packet (150g)baby spinach leaves
- 1/2 tsp salt
- 2.5ml (1/2 tsp) fresh lemon zest
- 10ml (2 tsp) fresh lemon juice
- 260g (1 cup) low-fat Greek yoghurt
- 80g (1/2 cup) feta cheese, finely crumbled
- 2 tbsp chopped fresh dill
- freshly ground black pepper to taste
- vegetable sticks to serve
Heat oil in the frying pan over medium heat. Add spring onions and garlic and cook, stirring until fragrant (about 2 minutes). Add spinach and cook, stirring often until wilted ( about 2 more minutes).
Using a slotted spoon, scoop spinach mix into a food processor; pulse until roughly puréed (about 5 pulses). Add remaining ingredients except pepper, pulse once just to combine, and then season to taste with the pepper.
Add a sprinkle of the extra dill on top. Portion the dip into a small container with a lid for the lunch box. Add sliced capsicum, carrot and celery as dippers to serve.
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- Don’t be tempted not to cook the onion component of this recipe if you are serving it to kids. The flavours will be quite strong.
- If I can’t be bothered getting the food processor out (because I am a lazybones), I just use my Bamix. It makes the dip more pureed, but it still tastes good.
- This recipe was created by Maxabella of Maxabella loves… Follow Maxabella on Facebook or Pinterest.