Spinach and Cream Cheese Dip


  • 250g light cream cheese
  • Large bunch of spinach or 200g chopped frozen spinach, thawed
  • 1 onion
  • ΒΌ cup plain yoghurt
  • Garlic (optional)
  • 1 tablespoon olive oil


  1. If using fresh spinach, rinse under water and steam until soft. Gently squeeze the spinach with the back of a spoon to remove any excess water. If using frozen spinach, defrost and use the back of a spoon to squeeze out excess water.
  2. Heat oil in a medium sized saucepan. Add in onion and garlic (if using) and fry on low heat until the onion begins to brown.
  3. Add in chopped spinach and cream cheese and mix with a fork. If the mix is too thick, gradually add in yoghurt to achieve the right consistency.
  4. Serve with crackers, bread or vegetable sticks.


  • For parties, you can serve warm inside a hollowed cobb loaf that has been briefly toasted in the oven.
  • If using frozen spinach try to buy the chopped (but not finely chopped) options. Finely chopped will be more watery.