- 2 tablespoons Wild Fernleaf Dill Olive Oil
- 1 large white onion, diced
- 3 garlic cloves, minced
- 1 pound baby spinach
- 1 cup plain Greek yogurt
- 1 cup grated parmesan
- salt and pepper
Saute onion and garlic in Dill Olive Oil. Add spinach and cook until wilted. Drain and place mixture in food processor. Add yogurt, cheese, salt and pepper and pulse. Serve with pita chips, carrots, and peppers.
