Walnut Spinach Greek Yogurt Dip Recipe
You’ll love this quick and delicious Greek yogurt dip with spinach, chopped walnuts, lemon juice and fresh herbs. Yes, it’s a nutritious spinach dip with a tasty Mediterranean twist! 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.
Servings: 16 tablespoons
Ingredients
- 2 cups baby spinach
- Kosher salt
- 2 cups Greek yogurt
- 3/4 cup walnuts finely chopped
- 1 garlic cloves minced (more to your liking)
- 1 tablespoon freshly squeezed lemon juice more to taste
- ½ cup chopped parsley
- 1 teaspoon dry mint
- Black pepper
- extra virgin olive oil
To serve:
- Veggies
- Homemade pita chips
Instructions
- Blanch the Spinach. Bring a pot of salted water to a boil. Prepare a bowl of iced water and keep it near. 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.
- Serve with your favorite veggies and homemade pita chips.
Notes
- This recipe makes 2 cups (or 16 tablespoons) of yogurt dip.
- Storage: store in the fridge in a tight-lid container. If properly stored, it should keep for 3 days or so.
- Visit our shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
Nutrition
Serving: 1tbsp | Calories: 52kcal | Carbohydrates: 1.9g | Protein: 3.5g | Fat: 3.7g | Saturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 1.3mg | Sodium: 84.8mg | Potassium: 82.1mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 353.8IU | Vitamin C: 1.5mg | Calcium: 37mg | Iron: 0.3mg
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