A deliciously thick and creamy yoghurt dip that is perfect for enjoying with crudites as a snack.
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.