Spinach and Herb Dip

SB 2013 Veronique Laine Spinach and Herbs Dip

  

1 cup of yogurt
1 cup of mayonnaise
3 cups of chopped spinach
2 tablespoons of chopped parsley
2 tablespoons of chopped chives
2 tablespoons of chopped Genovese basil
1 pouch of dried vegetable soup (40g)

Use the Mezzaluna Herb Chopper & Cutting Board to chop the spinach, the parsley, the chives and the basil.
Mix all ingredients in a bowl.
Serve with your favorite vegetables, cherry tomatoes, cooked pita bread or fried fish.

 

Thanks to Veronique Laine!