Ingredients
20ml olive oil
(1 tbsp)
4 spring onions
chopped
2 cloves garlic
minced
150g baby spinach leaves
1 packet
½ tsp salt
½ tsp fresh lemon zest
(1/2 tsp)
2 tsp fresh lemon juice
(2 tsp)
260g low-fat Greek yoghurt
(1 cup)
80g feta cheese
(1/2 cup), finely crumbled
2 tbsp fresh dill
chopped
freshly ground black pepper
vegetable sticks
to serve
Allergy Advice
Contains Dairy
Equipment
- 1 frying pan
- 1 slotted spoon
- 1 food processor
Instructions
- 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.
Notes
Tip
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.
Tip
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.
Storage
Portion the dip into a small container with a lid for the lunch box.
