Instructions

• Place a small pan over a medium heat and add a dash of olive oil. Add the crushed garlic and spinach and cook until wilted and soft, then transfer to a bowl and allow to cool. In the meantime, toast the pine nuts in the pan, moving the nuts around the pan to stop them from burning.
• Once spinach has cooled, add the yogurt and dill, season to taste with salt and pepper and mix well. Top the dip with toasted pine nuts and serve as a dip.