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Prep 10 mins
Cook 0 mins
This is another recipe from "15 Minute Meals" by Emalee Chapman. The author studied cooking in Paris and this is from a restaurant on the Ille St-Louis. This was served with fresh vegetables for dipping, but I think it would also be delicious on fish.
- Put the yogurt, spinach and shalot in a blender or food processer and puree.
- Pour into a serving bowl and add salt and pepper to taste. Chill to blend flavors. Serve with fresh raw vegetables for dipping.