For the Avant Garde Cookies this time, my hush-hush ingredient was spinach given to me by my partner Jayanthy. I had some fresh baby spinach handy which i used to put this dip together…
2cups of baby spinach leaves
2 red chilies
1.5 cups of thick yogurt (greek would work)
1 tbsp of spices
1 tsp olive oil
Sautee the spinach with 1 tsp of olive oil and the chilies. Add salt. cook and remove from heatIf the yogurt has some whey, use this to grind the spinach not too smoothAdd the yogurt to the blended spinachTop this with 1 tbsp of spices of your choice – Tzatsiki, or your home blend of thyme, garlic, parsely, oregano etcWhip it in until blended wellRefrigerate until ready to use.
We enjoyed ours with steamed sweet potatoes!