Spinach or Kale Dip

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


2 tsp. coconut or rapeseed oil
2 shallots, chopped
1 small onion, diced or 4 sliced green onions
1 tbsp. crushed garlic
225g fresh spinach or kale leaves
2 tsp. lemon juice
100g goats/sheeps/organic cows yoghurt
50g crumbled feta cheese
2 tbsp. chopped fresh dill
1/4 tsp. salt (only if needed)
Freshly ground black pepper to taste

A great dip which is packed with minerals and fibre.


In a wok or large sauté pan over medium heat, cook shallots and onion in coconut or rapeseed oil for 3-4 minutes. Add garlic and sauté for another minute. Add spinach or kale and cook until wilted. If using kale you will need to cook it for a few more minutes than the spinach until it softens.

Scoop mixture into food processor and pulse until almost pureed. Add remaining ingredients and pul

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