Spinach & Yoghurt Dip
Friends are coming over for dinner and you need an appetizer snack to conquer the first hunger? This spread is your new rescue! It’s easy to make & delicious.
Not only for dinners, but as a spread for your lunch combined with fresh vegetables such as tomatoes, cauliflower, radish or eggs you have a well balanced healthy break.
For extra’s I used spring onion’s, dill weed & walnuts. But feel free to replace or add with different flavours such as red onion, fresh koriander or almonds
Sautéed & squeezed out spinach
Ingredients (1 bowl: +/- 6 people as an appetizer) :
Roughly half pack of spinach (1 bag is 400 g so +/-250 g)
Half tub of greek yoghurt (1 tub is 500 g so 250 g)
1 piece of garlic (with peel on)
Olive oil
Handfull of grilled walnuts
1 spring onion, finely chopped
Dill weed (or other dried herbs such as mint, oregano)
Peper & salt
Directions:
Sauté the spinach in olive oil and let it cool down completely.
In that same pan bake the garlic (after giving it a push with the palm of your hand) until soft & golden brown. Cut this into a smooth paste.
Drain your spinach well using your hands, make sure to get all the liquid out. Chop fine.
Combine your chopped spinach, greek yoghurt, garlic paste, walnuts, dill weed, spring onions & a good amount of peper & salt.
Place it in a nice bowl, top with some extra walnuts & dill weed and serve with a piece of bread!
Nina Beckers
