Spinach Dip Recipe With Ricotta, Basil And Lemon Recipe - Better Homes & Gardens Australia

Ingredients

• 200g baby spinach leaves
• 45g (1⁄3 cup) walnuts
• 1 clove garlic
• Finely grated zest and juice half a lemon
• ½ bunch basil, leaves picked + extra small leaves, to serve
• 100g smooth ricotta
• 30g reduced-fat feta
• 70g (1⁄3 cup) low-fat Greek-style natural yoghurt
• Freshly ground black pepper
• 1 large carrot, cut into sticks
• 1 large Lebanese cucumber, cut into sticks
• 100g snow peas, topped and tailed
• 1 large red capsicum, cut into strips
• 1 large green capsicum, cut into strips
• Watercress sprigs, to serve