This savoury dip is made with yoghurt and reduced-fat mayonnaise. Frozen spinach makes it quick to prepare.
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250g frozen chopped spinach, thawed and squeezed dry
1 cup low-fat plain yoghurt
1/2 cup reduced-fat mayonnaise
2 teaspoons dried dill
1/2 teaspoon celery seeds
pinch of salt
1 clove garlic, crushed
Directions Preparation:10min › Extra time:1hour › Ready in:1hour10min
Whirl spinach, yogurt, mayonnaise, dill, celery seeds, salt and garlic in a food processor until smooth and creamy.
Refrigerate for 1 hour before serving. Serve with vegetable sticks, potato crisps, pita triangles or baguette rounds.
Make dips well ahead of serving time. Leaving them in the refrigerator for an hour or more lets the mixture become thoroughly chilled. It also allows the flavours to develop fully so that they better complement one another.