Minted Spinach Dip With Yoghurt

15-20
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"From our Sunday newspaper The Sunday Times. Times and serving size estimated though the recipe does make 3 cups."

Original recipe yields 15-20 servings
OK

Nutritional

  • Serving Size: 1 (71.1 g)
  • Calories 66.7
  • Total Fat - 3.6 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0.9 mg
  • Sodium - 36.8 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 1.9 g
  • Sugars - 2.7 g
  • Protein - 3.7 g
  • Calcium - 88.1 mg
  • Iron - 1.5 mg
  • Vitamin C - 13.6 mg
  • Thiamin - 0 mg

Step 1

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.

Step 2

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.

Step 3

Add the yoghurt and oil and process to combine and then refrigerate for 1 hour or until chilled.

Step 4

Spoon the dip onto a serving plate and top with extra yoghurt and basil leaves and serve with crackers.

Step 5

TIP - Micro herbs are available from greengrocers, farmers’ markets and some supermarkets.

Tips & Variations


No special items needed.

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