December 06, 2018
Dips, Snacks, Dairy,
Nuts/Seeds, Almond, Appetizers, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Game/Sports Day, Picnic, Potluck, Food Processor, Refrigerator, Stove Top, Herbs, Yogurt more
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"From our Sunday newspaper The Sunday Times. Times and serving size estimated though the recipe does make 3 cups."
Blanch the spinach, in batches, in a large saucepan of salted boiling water for 30 seconds – 1 minute or until wilted and then refresh in iced water and drain well.
Place the almonds in a food processor and process until fine and then add the spinach, mint, lemon rind and juice, salt and pepper and process until smooth.
Add the yoghurt and oil and process to combine and then refrigerate for 1 hour or until chilled.
Spoon the dip onto a serving plate and top with extra yoghurt and basil leaves and serve with crackers.
TIP - Micro herbs are available from greengrocers, farmers’ markets and some supermarkets.
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