Easy Homemade Spinach Greek Yogurt Dip

Preheat oven to 400ºF.

Cut the top of the head of garlic off, so that the tips of the cloves are exposed. Place it in center of a piece of tinfoil (shiny side in) and drizzle with 1 teaspoon of olive oil. Massage oil into the garlic and then form the tinfoil around the garlic head tightly, like a little packet. Place on a small baking tray and cook until soft and fork tender, about 40–45 minutes.

While garlic roasts, bring a large pot of water to a boil. Once boiling, place cauliflower in, cover and cook until fork-tender, about 10–15 minutes. Drain and place into a high powered blender.

Heat remaining 1 teaspoon of oil in a small pan over medium heat and cook onion until golden brown, about 5 minutes. Add to the blender.

Once garlic has cooked, add 1 cup of the grated Parmesan cheese, Greek yogurt, milk, salt, smoked paprika and pepper in the blender. Roughly chop 4-8 cloves of the roasted garlic (see note), and add it into the blender as well. Run blender on the “blend” setting until smooth and creamy.

Once dip is smooth, add 2 cups of the spinach and turn the blender to the “chop” setting just for a few seconds until spinach is broken down. Roughly chop remaining spinach and stir in, to add some texture.

Transfer to an oven-safe serving dish and sprinkle with remaining 1/2 cup cheese. Bake, uncovered, until golden brown and bubbly, about 20–25 minutes. If desired, broil for a few minutes to get the cheese really golden!

Let cool for a few minutes and devour immediately!

Note: The amount of garlic you uses depends on the size of your cloves, and an on how much garlic flavour you like. We like a lot of garlic and I used 4 very large cloves, and we found it perfect. Add a few at a time, taste and adjust to your liking.