Spinach Caramelized Onion And Yogurt Dip With Pita Crisps
|Olive oil||3 Tablespoon|
|Yellow onions||2 Large, finely sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|White pita bread||6 (1 Pack)|
|Fresh spinach||10 Ounce, washed and chopped (300 Gram)|
|Greek yogurt/Thick full fat yogurt||14 Ounce (400 Gram)|
1. Heat oven to 200C/fan 180C/gas 6. Heat 2 tbsp olive oil in a saute pan, then caramelise the onions and garlic with some salt and pepper for about 20 mins, until golden. Remove from the heat, scrape into a bowl, then let cool in the refrigerator.
2. Cut the pitta bread into large triangles and separate into pieces. Drizzle with remaining olive oil, then season with salt and pepper. Bake for 6-7 mins until golden. Remove, cool, then pack into a sealed container.
3. Wilt the spinach in a covered saucepan for about 5 mins. Rinse in cold water, then squeeze out excess water. Roughly chop and set aside.
4. In a mixing bowl, combine the onions, yogurt and spinach. Pour into a sealable container and refrigerate until packing up. Serve with the crisp pittas.