Name: Yogurt and Feta Dip
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 1 1/2 cups (375 ml)
Ingredients: 6 cups (140 g) baby spinach; 1 tbsp (15 ml) olive oil; 3/4 cup (180 ml) Greek yogurt; 3 oz (85 g) feta cheese, crumbled; 1 tsp onion salt; 1/2 lemon, zest finely grated; 1 tsp (5 ml) lemon juice; 1 pinch Espelette pepper (optional)

Ingredients

- 6 cups (140 g) baby spinach
- 1 tbsp (15 ml) olive oil
- 3/4 cup (180 ml) Greek yogurt
- 3 oz (85 g) feta cheese, crumbled
- 1 tsp onion salt
- 1/2 lemon, zest finely grated
- 1 tsp (5 ml) lemon juice
- 1 pinch Espelette pepper (optional)

Preparation

- In a large skillet over medium heat, cook the spinach in half of the oil (1 1/2 tsp/7.5 ml) until just wilted. Season with salt and pepper. Drain the spinach and let cool. On a work surface, roughly chop the spinach.
- In a bowl, combine the remaining ingredients except for the Espelette pepper. Add the spinach and the remaining oil. Mix well. Adjust the seasoning. Sprinkle with the Espelette pepper, if desired. Serve with raw vegetable crudités, crackers or pita bread.

Yogurt and Feta Dip

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Ingredients

Preparation

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