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Directions for: Spinach and Yoghurt Dip


1 cup frozen, chopped spinach

1 medium onion, thinly sliced and cooked

2 clove garlic, crushed

2 Tbsp vegetable oil

1 cup drained yoghurt

½ oz lemon juice


1. Heat oil in a medium skillet. Sauté the onion until golden stirring occasionally, for about 15 minutes. Add the garlic and cook until translucent, then add the spinach and cook for a few minutes until hot, remove from heat and cool. Place the yoghurt in a bowl and add the spinach mixture. Season to taste with salt and pepper and lemon juice, and serve at room temperature.

See more: Eggs/Dairy, Middle Eastern, Vegetables, Side