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Spinach dip topped with pistachios and zhoug in a bowl with a spoon on a plate with pita chips.
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Spinach Vegetable Dip with Pistachios and Zhoug

This is the perfect party dip and also a great way to sneak in some extra protein, thanks to the Greek yogurt and pistachios. The dip is tasty on its own, but the zhoug takes it over the top. This North African cilantro sauce with jalapenos and citrus adds an irresistible layer of herby, bright flavor.
Prep Time5 hours 10 minutes
Cook Time5 minutes
15 minutes
Course: Dips and Appetizers
Cuisine: Middle Eastern, Middle Eastern/Vegetarian
Diet: Vegetarian
Servings: 6 people
Author: Suzy Karadsheh

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

Calories: 140.5kcal | Carbohydrates: 9.7g | Protein: 11.1g | Fat: 7.4g | Saturated Fat: 1g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 3.7g | Trans Fat: 0.003g | Cholesterol: 3.3mg | Sodium: 52.5mg | Potassium: 443.1mg | Fiber: 2.8g | Sugar: 4g | Vitamin A: 2827.6IU | Vitamin C: 18.5mg | Calcium: 124.9mg | Iron: 1.6mg

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