Mast o Esfenaj (Persian Yogurt and Spinach Dip)

For serving with Jooje kebab or a great dip for Lebanese bread

Ingredients

2 cups of greek yogurt
250g frozen spinach – thawed
Salt
Pepper
2 teaspoons garlic powder

Method:

1. You literally just mix everything together
   
2. Refrigerate for 2-3 hours before serving (not essential if you are in a rush)