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

Another great dip which is packed with minerals and fibre. It's important to include leafy greens in your diet everyday, and this flavoursome, creamy dip is a great day to do so if you struggle to eat greens alone.


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 pulse again until a desired smooth texture has formed.

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