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


  • 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


  1. In a large pot, sauté onion and garlic with some olive oil for about 5 minutes.
  2. Add in spinach and arugula and cover to cook and wilt down.
  3. Once the greens have cooked down, transfer to a paper towel lined baking sheet to cool. (the paper towels will absorb the excess moisture)
  4. Once cooled, add the onions, garlic, spinach and arugula to a food processor along with the pistachios, mint, parsley, lemon zest and juice.
  5. Pulse until combined, scraping down the sides, and then process together while slowly adding in the olive oil.
  6. Once everything is combined and smooth, transfer to a mixing bowl.
  7. Mix in the greek yogurt and season with salt to taste.
  8. Serve as a dip with crudités and crackers or as a condiment on top of fish or chicken.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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