Minted Spinach Dip With Yoghurt
Recipe: #31031
December 06, 2018
Categories: Dips, Snacks, Almond, Appetizers, 5-Minute Prep, Game/Sports Day, Picnic, Potluck, Herbs, Yogurt, more
"From our Sunday newspaper The Sunday Times. Times and serving size estimated though the recipe does make 3 cups."
Ingredients
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 by Step Method
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
No special items needed.