250g frozen spinach, thawed, drained
1 cup (240g) light sour cream
2 green onions (shallots), thinly sliced
1 garlic clove, crushed
2 tablespoons chopped parsley leaves
1 tablespoon lemon juice
3 drops Tabasco
crackers and crudités, to serve (see tip)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Combine all ingredients in a bowl. Season to taste. Chill for 20 minutes.
2. Serve with crackers and crudités.