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Collection: Dips/Sauces/Marinade
Recipe By: Combination
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
- 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.
- 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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