Make Ahead

Georgian Spinach Walnut Dip- Ispanakhis Pkhali

April 14, 2020
3 Ratings
Photo by Melanie Manuel
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 4
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Kagen53217
  • rjkrath

2 Reviews

Kagen53217 July 22, 2023
Beyond great and enjoyed by everyone at a 24 person dinner party. I plan to make this often because it contains flavors that appeal to many of my friends and family. Thank you for sharing.
rjkrath November 15, 2020
Absolutely delicious! One of my favorite restaurants in NYC is Old Tbilisi Gardens which has a pkhali assortment appetizer and this tastes almost exactly like the green pkhali.

You can also make beet pkhali by following the same recipe (10 oz of beets) and adding a bit more walnuts (~1/4 c) to thicken it.