Spinach and Artichoke Dip

Ingredients

• 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)

Directions

1. 1

   Plunge the baby spinach leaves into boiling water and leave for a couple of minutes until they have wilted.

2. 2

   Drain the spinach thoroughly, and pat dry with a paper kitchen towel to remove all the moisture.

3. 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. 4

   Transfer the onion, garlic and chives to a blender or food processor.

5. 5

   Add the spinach, eggs, marinated artichokes, lemon juice, salt and pepper to taste, and two tablespoons of plain yoghurt.

6. 6

   Process until smooth.

7. 7

   Pour the dip into a serving dish and refrigerate until ready to use.

8. 8

   Serve with vegetable sticks, crackers, rye bread fingers or pita bread.