Spinach Dip


  • 250g/4 cups baby spinach leaves, stalks removed and leaves washed and spinach drained
  • ½ cup wholemeal breadcrumbs
  • 1 cup chopped walnuts
  • ½ cup Extra Virgin or grapeseed oil
  • ¼ cup water
  • 3 cloves garlic, minced
  • 1 teaspoon lemon juice
  • ground sea salt and ground white pepper

Serves 6


  • Preheat oven to 180 deg C/350 deg F
  • In a hot frypan or wok add spinach and turn leaves with large flip or spoon until the leaves have wilted but still remain bright green.
  • Soak breadcrumbs in cold water and squeeze well. Discard water.
  • Place walnut on a baking sheet and roast in oven for 5 minutes.
  • Place spinach, breadcrumbs, walnuts, oil, garlic and lemon juice in blender and zap until mix is smooth. Taste and season with salt and pepper. Give the dip another zap.
  • Spoon dip into a serving bowl.


Serve dip spread on serving plate with an additional sprinkle of extra virgin olive oil and some lemon wedges.

Healthy Hint – This dish is delicious with wholemeal flat or mountain bread which provide added fibre. You can also substitute spinach with lightly steamed broccoli.