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Ingredients
- 3 ounces Baby Spinach
- 4 sprigs dill
- 1 14 cups plain yogurt
- 34 teaspoon cumin
- salt and pepper
Method
- Place the spinach and dill in a saucepan with a tablespoon of water and cook until soft, around 1-2 minutes.
- Drain and squeeze out any excess water and finely chop into shreds.
- Stir into the yogurt with salt, pepper and the cumin.
- Serve chilled.