Appetizer, Dip, LCD – All Recipes
450 grams (one pound) spinach
1 cup fresh parsley
1 cup fresh dill
1 cup plain sugar free yoghurt
2 tablespoons Dijon mustard
1 tablespoon tahini
Freshly ground black pepper
Pinch sea salt
(GF, DF, NF, V)
Trim the stems from the spinach and add the well-rinsed spinach and parsley to boiling water and cook 1–2 minutes.
Drain greens and when cool, squeeze to remove moisture.
Place greens in a blender; add dill and blend until fine.
Add yoghurt, mustard and tahini and blend.
Add pepper and salt to taste.
Chill and serve with rye crackers or rice cakes.