Summer Herb Dip
Recipe provided by Nourish staff, Jess Ross.
Ingredients
1 garlic clove, peeled
½ tsp salt
~1 cup (227g) sour cream
½ cup plain Greek yogurt (or sour cream)
1 cup spinach (stems are ok, just trim brown)
2-3 tbsp of chopped herbs (cilantro, parsley, rosemary, dill, etc.)
2-3 tbsp of chopped chives or green onion, remove roots
2-3 tbsp of lime juice (or lemon)
Optional: pepper, more salt, 1 tsp dried herb
Directions
Add all ingredients into a food processor or in a large bowl with an immersion blender. Blend until smooth.
Taste and adjust seasoning to taste.
Serve chilled alongside bread, vegetables, or as a condiment.
Notes:
Use this recipe to experiment with different herbs. Each time you will get a slightly different flavour depending on which herbs you use- but always delicious!
Storage: Store dip in the refrigerator for up to 7 days.
