Spinach yoghurt dip

Use up the rest of the bag of baby spinach in this delicious quick dip. Serve with toasted chunks of bread or pita.

Spinach yoghurt dip

Preparation & Cooking time: 10 minutes
Difficulty: Easy
Servings: Makes 4 servings


2 cups loosely packed baby spinach
1 medium onion
350 ml or 1 ½ cups plain yoghurt
2 tbsp lemon juice
1 tbsp chopped mint
½ tbsp chopped dill, optional
2 cloves garlic, finely grated
1 tbsp olive oil


1 Heat the oil in a frypan over medium heat. Add onion and saute, stirring, for 4-5 minutes or until translucent.  

2 Add spinach leaves and saute to wilt. Once wilted, transfer mixture into a bowl lined with paper towel. Allow to cool slightly and then squeeze out any extra liquid. Return spinach mix to bowl.

3 Add yoghurt, lemon juice, mint, dill and garlic to spincha mixture and combine well. Transfer to a serving bowl and either serve warm immediately or leave in the fridge to cool slightly.

4 Serve with toasted pita or chunks of toasted bread.


Tip: Get creative with your serving bread. Mix chunks of bread with crushed garlic or rosemary, olive oil, salt and pepper and toast in the oven until golden.

Variation: For extra flavour in the dip, mix in finely chopped capers or crumbled feta.