Spinach Yoghurt Dip
A deliciously thick and creamy yoghurt dip that is perfect for enjoying with crudites as a snack.
Ingredients
- 2 tsp olive oil
- 1 brown onion, finely diced
- 2 cloves garlic, crushed
- 120g baby spinach, roughly chopped
- 1 tsp dried oregano
- 1/3 cup Meadow Fresh Traditional Cream Cheese (80g)
- 1 cup Meadow Fresh KALO Natural Yoghurt (250g)
Method
Heat oil in a large frying pan on medium. Sauté onion and garlic until soft (about 5 minutes).
Add spinach and oregano and cook for a further 5 minutes, until spinach has wilted and excess moisture has evaporated.
Stir in cream cheese to melt. Remove from heat and leave to cool for 5 minutes.
Place yoghurt in a medium-large bowl and stir in spinach mixture. Season with salt and pepper to taste. Refrigerate for at least half an hour before serving.
Tips
- This dip makes a great healthy snack with crudites - try carrot, cucumber, capsicum, celery and raw broccoli florets. Fresh bread, chips or crackers are also delicious options.
- Dip keeps well for 30 days in the fridge.
