Minted Spinach Dip With Yoghurt | Donna Hay

Ingredients

• 500g baby spinach leaves
• ½ cup (80g) natural almonds, toasted
• 3 cups mint leaves
• 1 tablespoon finely grated lemon rind
• 1 tablespoon lemon juice
• sea salt and cracked black pepper
• 1 cup (280g) natural Greek-style (thick) yoghurt, plus extra to serve
• 2 tablespoons extra virgin olive oil
• micro (baby) basil leaves (optional)+, to serve
• store-bought lavosh crackers, to serve