Created by ImPat on December 6, 2018
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.