Spinach Vegetable Dip with Pistachios and Zhoug

Ingredients

• 1 batch (Zhoug)
• 6 ounces baby spinach
• 3/4 cup shelled pistachios
• 2 cups plain Greek yogurt
• 1 garlic clove, (roughly chopped)
• 1 teaspoon Aleppo pepper
• 1 lemon, (zested)
• Kosher salt
• Freshly ground black pepper
• Pita chips or crackers, (to serve)

Steps

1. 1

   Make the Zhoug: You can make the Zhoug up to two weeks in advance and store it in the fridge in an airtight container.

2. 2

   Blanch the spinach and dry well. Fill a medium saucepan about three quarters of the way with water. Prepare a large bowl filled with ice water. Bring the water in the pan to a boil and add the spinach. Cook just until wilted, about a minute, then transfer the spinach to the ice water until it’s thoroughly chilled. Drain very well and squeeze the spinach as dry as possible.

3. 3

   Crush the pistachios. Add the pistachios to the bowl of a small food processor fitted with an S blade. Close the lid and run the processor until the pistachios are finely chopped. Remove about 3 tablespoons of crushed pistachios and set aside for garnish.

4. 4

   Make the dip. To the food processor with the crushed pistachios, add the blanched spinach, Greek yogurt, garlic, aleppo pepper, lemon zest, and a pinch each of kosher salt and black pepper. Close the lid and run the food processor until the mixture is thick and creamy.

5. 5

   Finish and serve. Transfer to a serving bowl and top with zhoug and the reserved crushed pistachios. Serve with pita chips or your favorite crackers.