Hello!

  • Serves 8
  • 5 minutes
  • Difficulty Easy
  • 9 Ingredients

53 Comments

This actually tastes quite nice, it also looks a lot better for you!


Ingredients (serves 8)

  • 250g Thawed frozen spinach
  • 4 Shallots thinly sliced
  • 150g Sourlight cream
  • 100g Greek yogurt
  • 50g Finely grated Parmesan cheese
  • 1tsp Minced garlic
  • 1 Salt and pepper to taste
  • 2 Green gherkins
  • 1 tsp Lime juice

Method

  1. Squeeze out as much water from the spinach as you can.
  2. Combine all ingredients in a food processor and blitz, season with pepper and serve cold!

Notes

Homemade dips shouldn't be kept after they have been out, instead try keeping them in the fridge and bringing out a little at a time!

  • A great recipe to use frozen spinach

    Reply

  • minus the gherkins and you had me at creamy spinach! – love dip and this one will be given a test run in the few weeks – great idea to use frozen spinach :) thanks for sharing

    Reply

  • Yum!

    Reply

  • Your spinach dip look’s so delicious and creamy, one of my favourite dips! Thanks so much!

    Reply

  • Thanks for sharing this yummy looking recipe.

    Reply

  • This is divine and so fresh. Yum

    Reply

  • Thanks for sharing this tasty looking dip; would even be good with toast triangles.


    • Perfect afternoon dip for the holidays.

    Reply

  • This sounds a much lighter version than I have seen of this dip.
    I would love this.
    Thanks.

    Reply

  • Oh yum, this ones going to satisfy my cravings just right!

    Reply

  • I am fanatical about greek yoghurt atm, and this looks amazing , be great for a veggie dip.. Thanks

    Reply

  • That sounds so yummy

    Reply

  • Yum! I always buy spinach dip from the supermarket but I bet this tastes better!


    • i bet and much more fresh to make your own. quite simple idea hey. love this dip

    Reply

  • This looks so amazing. All those ingredients just work.

    Reply

  • Sounds flavoursome! Thanks for sharing this recipe!

    Reply

  • Spinach dip sounds great for my next bbq

    Reply

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