Caramelised Onion & Yoghurt Dip
This twist on a classic Kiwi dip is sure to become a preferred favourite – not only does it taste fabulous, but it’s healthier.
Makes about 3 cups
2 large onions, finely chopped
¼ cup rice bran or vegetable oil
4 cloves garlic, crushed
1 large bunch baby spinach, leaves removed, shredded
1 x 500g tub Origin Earth Pot Set Yoghurt
125g drained Origin Feta in Brine, crumbled
salt and freshly ground black pepper
1 Place onions and oil in a frying pan over a medium heat. Cook, stirring frequently, for 20-25 minutes or until onions are light golden brown and very soft. Add the garlic and spinach and cook for 8-10 minutes or until spinach wilts and all the liquid has evaporated.
2 Place yoghurt and feta in food processor and pulse until smooth. Transfer to a medium bowl. Stir in the onion mixture and season to taste with a good grind of salt and black pepper.