This dip is so flavoursome and intensly fresh in taste. It is addictive without the hidden nasties of most dips. So, continue dipping to your hearts desire.

Ingredients

40g English Spinach or young silverbeet leaves

3-4 leaves mint ( small quantity )

1 tbspn lemon juice

1 tbspn pinenuts

2 tbspns olive oil

1/2 cup thick pot-set plain Greek Yoghurt

70g hard Greek style feta

Topping

2-4 leaves english spinach

1 tspn Pine-nuts

1 tspn crushed feta

Method

Note: You will need to use a good quality blender for this, otherwise the spinach won’t be chopped finely enough.

Wash and dry the mint and spinach.

Add pinenuts, spinach,mint , lemon juice and olive oil in your blender.

Pulse until your spinach and nuts are finely chopped.

Add two tablespoons of the yoghurt and pulse again.

Finely grate the feta cheese and add the remainder of the ingredients. Stir through.

Top with finely chopped spinach, pinenuts and feta.

Serve cold.