Recipes › Dips › Herby spinach & yoghurt dip with crudité

Recipes

Ingredients

Dip
2 cups fresh spinach leaves: ½ bunch continental parsley leaves

1/3 bunch of dill

1/3 bunch of basil leaves

1 avocado, pitted & peeled

½ cup Jalna Greek yoghurt

90g fetta crumbled

2-3 Tbsp of lemon juice depending on desired consistency & taste

Salt & pepper to season

Garnish

Drizzle of olive oil

Dukkha Fresh herbs

Crudite

1 bunch Dutch carrots peeled & washed

1 bunch radishes washed ¼ bunch celery cut into batons

1 Lebanese cucumber cut into slices

1x pkt of baby cucumbers sliced lengthwise

1x pkt baby cherry tomatoes on the vine

1 bunch broccolini cut into florets

Method

In a food processor add spinach leaves, parsley, dill, basil. Pulse mixture until well combined, scraping down the sides with a spatula and relending, as needed.

Next, add avocado, Greek yoghurt, fetta, lemon juice & season to taste. Blitz till smooth consistency.

Serve the dip in a bowl on a platter with crudité, your favourite crackers & marinated mixed olives optional. Garnish the dip just before serving with a drizzle of olive oil, sprinkle of dukkah & fresh herbs.