SPINACH PESTO DIP

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150g (5oz/1 cup) frozen chopped spinach, thawed

250g (9oz/1 cup) 0% fat Greek yoghurt

grated zest of ½ lemon

3–4 tbsp green pesto

freshly ground black pepper

Squeeze any excess water out of the thawed spinach in a sieve and mix in a bowl with the yoghurt, lemon zest and pesto. Season to taste with black pepper.