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spinach & mint dip

the bitter lime & sweet mint with earthy walnuts & spicy onion will wake you right up this Monday morning!

(serves 4 & takes 35 minutes)


1 cup walnuts

5 oz baby spinach

6 tablespoons extra-virgin olive oil

1 small onion, chopped

kosher salt

2 tbsp fresh mint leaves

3 cups plain Greek yogurt

1 tbsp fresh lime juice

freshly ground black pepper

tortilla chips, for serving (these are the best!)


1. preheat oven to 350°F. on a baking sheet, toast walnuts 7 minutes. let cool & chop.

2. in a medium skillet over medium heat, add ½ cup water. once bubbles appear, add of spinach & cook until wilted. add remaining spinach & cook until wilted, 7 minutes. place spinach in an ice water bowl. drain liquid & chop spinach.

3. in a medium pan, heat 2 tbsp oil over medium. cook onion 7 minutes. add salt.

4. heat 4 tbsp oil in small skillet over medium. once oil is hot, remove from heat & add mint. transfer to small bowl & season with salt.

5. in a medium bowl, combine yogurt, lime juice, onion mixture, half the walnuts, & wilted spinach. season with salt & pepper. top with remaining walnuts & drizzle with mint mixture. serve with tortilla chips.


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