Walnut Spinach Greek Yogurt Dip

Prep time: 10 min

Cook time: 5 min

Servings: 8

Servings: 1 - 50 gram

This recipe will make about 2 cups of dip. Store any unused dip in the fridge in a tight-lid container for up to 3 days.

Serve with your favorite veggies and homemade pita chips.

Ingredients

1 cup baby spinach

Kosher salt

1 cup greek yogurt

3/8 cup walnuts finely chopped

1/2 garlic clove minced (more to your liking)

1/2 tbsp freshly squeezed lemon juice more to taste

1/4 cup chopped parsley

1/2 tsp dry mint

black pepper

extra virgin olive oil

Direction

Blanch the Spinach. Bring a pot of salted water to a boil. Prepare a bowl of iced water and keep it nearby. Add the spinach to the boiling water and cook for 10 seconds. Using a pair of tongs, transfer the spinach to the iced water and allow it to cool for a couple of minutes. Drain well and wring out any excess water.

In a mixing bowl, combine the blanched spinach, yogurt, walnuts, garlic, lemon juice, parsley, and mint. Add a good dash of kosher salt and black pepper. Add a generous drizzle of extra virgin olive oil (about 2 tablespoons). Mix to combine. Taste and adjust seasoning.