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

1. Add all ingredients into a food processor or in a large bowl with an immersion blender. Blend until smooth.

2. Taste and adjust seasoning to taste. 

3. 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.

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