Spinach Yoghurt Dip

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. 


  • 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.