At our recent Goldtoast Picnic I made my Yoghurt and Spinach Dip and it was quite the hit. Lisa wanted to take the leftover dip home, equally for the dip and because she wants my old school Tupperware! It’s yummy and fresh with a great tang from the Greek yoghurt. And there’s so much goodness in this too with the yoghurt and all the fresh spinach. So here’s my recipe for you all to try and especially for you Lisa, Enjoy!
Yoghurt and Spinach Dip
Recipe by Bree Denman of Goldtoast Supper Club
1/4 cup Almond Meal
150g Baby Spinach
1/4 cup Mint Leaves
Juice of half a Lemon
Salt & Pepper
50ml Chilli-Infused Oil (or just olive oil)
1 cup Greek Yoghurt
Pick the smallest mint leaves off and put aside to use as garnish.
In a small frying pan, toast off your almond meal (like you would toast sesame seeds). Keep your eye on them, it won’t take long.
Combine almond meal, mint leaves, spinach, salt and pepper in a food processor (or bowl if using a bar mix). Add lemon juice and oil then blend until smooth. If your spinach is struggling to blend add a teaspoon or so of water and try again. Taste and adjust seasoning.
Put the yoghurt into your serving bowl and top with the spinach mix, swirl a little together but keep the majority seperate. Sprinkle on your micro mint leaves.
Pop it into the fridge until ready to serve. Serve with some yummy fresh bread or crunchy lavosh.
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