Still on the quest for delicious and light snacks, today I remembered a party favourite—spinach dip. It’s great for entertaining but also handy to keep in the fridge and have with crudités if you’re looking for a healthy snack. It’s also very simple to make.

250g packet frozen chopped spinach, defrosted
300g ricotta
¾ cup light sour cream
30g packet dry soup mix—spring vegetable or French onion works best
4 shallots, finely sliced

When the spinach has defrosted, squeeze out as much water as possible. In a food processor, combine the spinach, shallots, sour cream, ricotta and about two-thirds of the soup mix. Allow to combine for five minutes. Test the flavour and add more soup mix if you want a bit more saltiness. Pour into a bowl, cover with cling film and refrigerate for at least 30 minutes before serving—this allows the flavour to intensify.

Serve with crackers and vegetable sticks, such as red capsicum, carrot, celery and green beans. The dip keeps in the fridge for up to a week.