I have gotten more spinach than I know what to do with lately! And, since I've also been making bread for weeks, it seems only fitting that I make actual dip. Exactly what dip? I wasn't quite so sure. But, I have been buying Greek yogurt and spinach in bulk from Costco for the last couple of weeks... And am not entirely unknown for buying walnuts in absolutely unfathomable bulk! So, some of my favorite ingredients and overbuying impulses are coming together today with a Mayonnaise-Free Spinach and Walnut Dip with Greek Yogurt and Dill.
I'd intended to use this dip as a sour cream substitute to put on top of burritos as well. But never actually got around to it! It was so good that I ate it with bread for a couple of days and then the entire thing was gone! And now I have to make more because it was the best thing this week. It almost has a hummus feel with the little bit of nuttiness, but is a much brighter, springy flavor with a hint of citrus.
The bread in this recipe is a No-knead Dutch Oven Bread that is quick and easy to make. I will be the first to admit that I am absolutely terrible at baking bread! So, this is a good recipe for anyone who's looking for something quick and easy.
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Variations of Spinach Pesto
I'm really a dip fan. Every time that there's a BBQ or potluck, my first thought is bread and dip. They're a universal hit with family, friends, kids, and picky Midwesterns who think that Kraft is gourmet! But bread and dip? It's a universal staple that everyone can get on board with. I'm constantly making dip whenever I need something to throw together in a pinch or just craving something delicious with bread!
This mayonnaise-free Spinach and Walnut Dip combines roasted garlic, shallots, lemon juice, dill, walnuts, and Greek yogurt in an incredibly easy recipe. All it takes is throwing everything into a food processor and puréeing until smooth. Truly nothing could be simpler. Plus, it's a great dish to quickly and easily throw together for a potluck or just a lackadaisical brunch. It's also my go-to for when I buy spinach and bulk and absolutely everything then needs to have spinach in it!
For this recipe, I already had roasted garlic in the fridge. I tend to roast a couple of heads of garlic every couple of weeks just so that I already have it when I need but. To recreate this, you follow my Roasted Garlic Recipe. It takes about an hour and requires a head of garlic, olive oil, and a garlic roaster or aluminum foil. Otherwise, use half the amount of unroasted garlic.
Add all of the ingredients to a food processor and purée until smooth.I wish that I could say that there was more to this recipe, but that's it! It helps to pulse the spinach a few times so that it incorporates a little easier. But that's all that there is to it! Maybe the easiest recipe on the entire blog so far.
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