- 250g frozen spinach, thawed, drained
- 1 cup (240g) light sour cream
- 2 green onions (shallots), thinly sliced
- 1 garlic clove, crushed
- 2 tablespoons chopped parsley leaves
- 1 tablespoon lemon juice
- 3 drops Tabasco Cracked black pepper and sea salt to taste
Combine all ingredients in a bowl.
Season to taste. Chill for 20 minutes. (ideally overnight to let the flavours combine.
|Pictured here in the center along side beetroot and spiced pumpkin dip.|