Greek yogurt dip made with chopped spinach, garlic, lemon zest and juice that is topped with toasted hazelnuts.
- 2 Cups Greek Yogurt (Full Fat)
- 3 oz baby spinach (Shredded)
- 1/4 cup mint leaves (Shredded )
- 2 cloves garlic (minced )
- zest from 1 lemon
- Juice from 1 lemon
- Pinch of salt
- Mix the shredded spinach, garlic and mint together with yogurt. Add lemon zest, lemon juice and salt and mix well. Refrigerate until...
- Get the full instructions at Cheftini