Spinach Dip, from Sue

Original recipe:

500g spinach

1 cup dill

1 cup yoghurt

1 cup parsely

2 tab mustard

1 tab tahini

pepper, salt to taste

 Boil spinach and parsley 1-2min, squeeze water out, blend all ingredients.

 Sue’s  modified version:

I can’t help myself, I like to fiddle plus the above amount was too much for one person!

250g spinach (1 bunch)

1 cup coriander (I didn’t have dill!)

1/2 cup yoghurt

1/2 cup parsely

1 tab mustard

1 tab tahini

zest of one lemon, plus a squeeze of lemon juice (not too much, don’t want it runny)

1 chili

1 teaspoon each ground coriander, cumin, cardamom

pepper, salt to taste

 Boil spinach 1-2min, drop into cold water), squeeze water out (hard), and blend all ingredients. I didn’t boil the parsley or coriander.

 Really lovely as a dip, or thickly spread with a chopped egg on toast. I like the slight bite of the chilli in it, but obviously not everyone would.

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One response to “Spinach Dip, from Sue

  1. I have tasted Sue’s spinach dip – it’s pretty close to heaven 🙂
    Michelle

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