Walnut Spinach Greek Yogurt Dip
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.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- Veggies
- Homemade pita chips
Instructions
- 1
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.
- 2
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.
- 3
Serve with your favorite veggies and homemade pita chips.