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Spinach and Feta Dip

Lydia Nuttall
Prep Time 5 minutes
Total Time 5 minutes
Course Light Meals

Ingredients
  

  • 150 g soft Danish Feta
  • 2 handfuls of fresh baby spinach leaves
  • tablespoon unsalted cashews
  • 1/2 tablespoon Greek yoghurt or just milk

Instructions
 

  • Throw them all in a food processor and blend until reasonably smooth.
  • Serve with biscuits, carrot straws, celery, crusty bread.

Notes

You can also take a chicken breast, cut a pocket in it horizontally, and stuff the cavity with some dip. Wrap the chicken breast in a piece of bacon and bake in the oven for 25 minutes. Use any of the dips – it just depends on the flavour you would like to add to your chicken.
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