Spinach Dip with Pistachios and Zhoug is a creamy, flavor-packed vegetable dip recipe with protein-rich Greek yogurt and nutty pistachios. A drizzle of spicy zhoug takes it to the next level, adding a bright, herby kick that makes every bite irresistible—perfect for parties or snacking!
I dreamed up this Spinach Dip with Pistachios and Zhoug a few weeks ago, wanting to make a dip with a similar profile as Spinach Greek Yogurt Dip, but with more heat, more herbs, and more texture from a batch of Zhoug, the spicy cilantro sauce that I had in my fridge. Voila! A new party favorite was born.
It combines the rich creaminess of plain Greek yogurt with a subtle nuttiness from crushed pistachios and the gentle, citrusy heat from Aleppo pepper with lemon zest. The result is a party-ready dip that’s got sneaky health benefits; the Greek yogurt and pistachios give it extra protein. To amp up the green vibe, I added loads of blanched spinach—you don’t really taste it much, but it’s there, adding color and a boost of nutrients.
It’s great for entertaining or as a fun, unexpected addition to a mezze spread. Serve it with pita chips, your favorite crackers, sesame sticks or even fresh veggies for dipping. I beg of you, do take an extra 3 minutes to make the zhoug sauce!
This North African cilantro sauce with jalapeños and citrus is next-level delicious. It adds a layer of herby, bright flavor that really elevates this vegetable dip recipe. Have leftovers? Use it to dress up baked red snapper, or just see where your inspiration leads you!
Table of contents
What’s in Spinach Dip with Pistachios and Zhoug?
With just a handful of ingredients, this vegetable dip recipe manages to be both nourishing and delicious! Don’t skip the zhoug—it’s the secret to taking this dip to the next level! Here’s everything else you’ll need:
- Baby spinach: Blanched and blended right into the dip, spinach adds a beautiful green color and extra nutrients without overpowering the flavor. I used fresh baby spinach when developing this recipe, but you could also use frozen spinach, defrosted and well wrung-out.
- Shelled pistachios: These add a slightly sweet, nutty depth and help create a rich, creamy texture. Note that if your pistachios are roasted and salted you can likely skip adding additional salt to this recipe/
- Plain Greek yogurt acts as the base of this dip! Thick, tangy, and packed with protein, it makes this dip ultra-creamy while keeping it light and refreshing.
- Garlic: Just one clove is enough to add a little punch and round out the flavors—raw garlic goes a long way!
- Aleppo pepper: A warm, slightly sweet spice with mild heat that gives this dip a gentle kick. If you don’t have Aleppo pepper, you can substitute a mix of smoked paprika and just a pinch of cayenne.
- READ MORE: What Is Aleppo Pepper and How to Use It
- TRY IT: Grab a bottle of our Aleppo-style pepper
- Lemon zest: A little lemon zest brightens everything up. You’ll only need the zest here, so hang on to the rest of the lemon to use in another recipe.
- Kosher salt and black pepper are essential for bringing out all the flavors of the other ingredients. Taste and adjust them as needed.
- Zhoug is a herby, spicy North African sauce with cilantro, jalapeños, and citrus that contrasts with the creamy yogurt dip and makes every bite pop. It’s worth the extra few minutes to make your own!
- Pita chips or crackers: Homemade pita chips are the perfect crunchy companion for scooping up this creamy dip. You can also serve it with fresh veggies for a lighter option.
How to this Spinach Vegetable Dip Recipe
Make the Zhoug first. This flavorful cilantro sauce will keep in the fridge for up to 2 weeks so you can plan ahead and use any leftovers on anything from your morning eggs to weeknight fish dinners. Once that is taken care of you can make the yogurt spinach dip.
- Blanch the spinach and dry well. Fill a medium saucepan about three-quarters of the way with water. Prepare a large bowl filled with ice water. Bring the water in the pan to a boil and add 6 ounces baby spinach. Cook just until wilted, about a minute, then transfer the spinach to the ice water until it’s thoroughly chilled. Drain very well and squeeze the spinach as dry as possible.
- Crush the pistachios. Add 3/4 cup shelled pistachios to the bowl of a food processor fitted with an S-blade. Close the lid and run the processor until the pistachios are finely chopped. Remove about 3 tablespoons of crushed pistachios and set aside for garnish.
- Make the dip. To the food processor with the crushed pistachios, add the spinach, 2 cups plain Greek yogurt,1 chopped garlic clove, 1 teaspoon Aleppo pepper, zest from 1 lemon, and a pinch each of kosher salt and ground black pepper. Close the lid and run the food processor until the mixture is thick and creamy.
- Finish and serve. Transfer to a serving bowl and top with zhoug and the reserved crushed pistachios. Serve with pita chips or your favorite crackers.
What to Serve with this Dip
Though my first thought for this dip was to serve it with pita chips and vegetables, it’s more flexible than that!
You can also spread it onto pita sandwiches or dollop it on loaded baked sweet potatoes or roasted veggies for an extra punch of flavor. I also think it would be delicious dolloped as a sauce on top of a Grilled Skirt Steak or Grilled Salmon with a crunchy vegetable salad.
More Ways to Use Spinach
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Spinach Vegetable Dip with Pistachios and Zhoug
Equipment
Ingredients
- 1 batch Zhoug
- 6 ounces baby spinach
- 3/4 cup shelled pistachios
- 2 cups plain Greek yogurt
- 1 garlic clove, roughly chopped
- 1 teaspoon Aleppo pepper
- 1 lemon, zested
- Kosher salt
- Freshly ground black pepper
- Pita chips or crackers, to serve
Instructions
- Make the Zhoug: You can make the Zhoug up to two weeks in advance and store it in the fridge in an airtight container.
- Blanch the spinach and dry well. Fill a medium saucepan about three quarters of the way with water. Prepare a large bowl filled with ice water. Bring the water in the pan to a boil and add the spinach. Cook just until wilted, about a minute, then transfer the spinach to the ice water until it’s thoroughly chilled. Drain very well and squeeze the spinach as dry as possible.
- Crush the pistachios. Add the pistachios to the bowl of a small food processor fitted with an S blade. Close the lid and run the processor until the pistachios are finely chopped. Remove about 3 tablespoons of crushed pistachios and set aside for garnish.
- Make the dip. To the food processor with the crushed pistachios, add the blanched spinach, Greek yogurt, garlic, aleppo pepper, lemon zest, and a pinch each of kosher salt and black pepper. Close the lid and run the food processor until the mixture is thick and creamy.
- Finish and serve. Transfer to a serving bowl and top with zhoug and the reserved crushed pistachios. Serve with pita chips or your favorite crackers.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the Aleppo pepper used in this recipe.
- Make Ahead: Yogurt dip will be good for up to 2 days kept in the fridge in a tightly sealed container.
- The nutritional information does not include the Zhoug.
Nutrition
Try our Aleppo Pepper!
This versatile seasoning adds a tangy, fruity spice to any dish.
