Arugula Pistachio Dip
(Vegetarian, GF)
My friends ask me to make this for them all the time and I finally wanted to share the recipe, which is derived from one of my favorite cookbooks The Book of Greens. It’s such a delicious dip with crudités and crackers, but also a great topping on roasted veggies or any protein.
Arugula Pistachio Dip
Recipe derived from The Book of Greens
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Ingredients
- 5 oz Fresh Spinach
- 5 oz Fresh Arugula
- 2 Garlic Cloves, sliced
- 1/2 Yellow Onion, chopped
- 1/4 cup Parsley
- 1/4 cup Mint
- 1 Lemon, zested and juiced
- 1/2 cup Pistachios
- 1/4 cup Olive Oil, plus more
- 4 oz Greek Yogurt (I used 2 %)
- Kosher Salt
Instructions
- In a large pot, sauté onion and garlic with some olive oil for about 5 minutes.
- Add in spinach and arugula and cover to cook and wilt down.
- Once the greens have cooked down, transfer to a paper towel lined baking sheet to cool. (the paper towels will absorb the excess moisture)
- Once cooled, add the onions, garlic, spinach and arugula to a food processor along with the pistachios, mint, parsley, lemon zest and juice.
- Pulse until combined, scraping down the sides, and then process together while slowly adding in the olive oil.
- Once everything is combined and smooth, transfer to a mixing bowl.
- Mix in the greek yogurt and season with salt to taste.
- Serve as a dip with crudités and crackers or as a condiment on top of fish or chicken.
