Make Ahead

Georgian Spinach Walnut Dip- Ispanakhis Pkhali

April 14, 2020
Photo by Melanie Manuel
Author Notes

A well-balanced vegan dip traditionally served in the country of Georgia, featuring garlic and fenugreek. Pairs well with toasted bread or crackers. Vegan, gluten and soy free. —Melanie Manuel

  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 4
Ingredients
  • 10 ounces raw spinach (2 cups cooked)
  • 3/4 cup walnuts
  • 1 clove garlic
  • 1/2 cup cilantro, chopped (stems OK)
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground fenugreek
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 3 tablespoons neutral oil, like sunflower
  • 1/3 cup pomegranate seeds (arils), for garnish
In This Recipe
Directions
  1. Grind the walnuts in a food processor until the texture resembles breadcrumbs.
  2. Start a pot of boiling water. Submerge spinach in the boiling water for one minute to blanch. Strain spinach in a colander and press the water out of the spinach. Add the spinach to the food processor.
  3. Add the oil, garlic, cilantro, vinegar, coriander, salt, fenugreek, black pepper and cayenne pepper.
  4. Add vinegar, coriander, salt, fenugreek, black pepper and cayenne pepper. Puree all ingredients until smooth.
  5. Taste and adjust seasonings if necessary. Refrigerate for several hours so it firms up. Before serving, sprinkle with the pomegranate seeds.
  6. Serve as a dip with bread, crackers, or crudite.

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