Spinach And Artichoke Dip

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 400 g baby spinach leaves, shredded
• 1 tablespoon unsalted butter
• 1 onion, peeled and roughly chopped
• 4 garlic cloves, crushed
• 1 tablespoon fresh chives, chopped
• 2 hard-boiled eggs, shelled and roughly chopped
• 3 cups marinated artichokes
• 2 teaspoons lemon juice
• salt & freshly ground black pepper
• 3 tablespoons plain yogurt (low fat is fine, but for excellence of flavour i'd strongly recommend a good greek yoghurt)

Recipe

• 1 plunge the baby spinach leaves into boiling water and leave for a couple of minutes until they have wilted.
• 2 drain the spinach thoroughly, and pat dry with a paper kitchen towel to remove all the moisture.
• 3 melt the butter in a non-stick pan and sauté the onion, garlic and chives until the onion and garlic are soft and the chives have just wilted.
• 4 transfer the onion, garlic and chives to a blender or food processor.
• 5 add the spinach, eggs, marinated artichokes, lemon juice, salt and pepper to taste, and two tablespoons of plain yoghurt.
• 6 process until smooth.
• 7 pour the dip into a serving dish and refrigerate until ready to use.
• 8 serve with vegetable sticks, crackers, rye bread fingers or pita bread.