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Shared By Toms Recipes

Yogurt and feta dip

Ingredients

  • 140 g (6 cups) baby spinach
  • 15 ml (1 tbsp) olive oil
  • 180 ml (3/4 cup) Greek yogurt, or sour cream or reg. yogurt or mayonnaise
  • 85 g (3 oz) feta cheese, crumbled
  • 5 ml (1 tsp) onion salt
  • 2.5 ml (1/2 tsp) grated lemon zest
  • 5 ml (1 tsp) lemon juice
  • 1 pinch Espelette pepper (optional)
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Directions

  1. In a large skillet over medium heat, cook the spinach in half the oil until it has just fallen. Add salt and pepper. Drain. Let cool on a plate. Chop coarsely.
  2. In a bowl, combine the remaining ingredients. Add the spinach and remaining oil. Mix well. Adjust seasoning. Sprinkle with Espelette pepper, if desired. Serve with raw vegetables, crackers or pita bread.

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