Use this simple chutney as a dip with veggies or naan. Or spread it on turkey sandwiches and thank us later.
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: about 1 cup
Ingredients
2 cups packed baby spinach
1/2 cup packed fresh cilantro leaves
1/2 cup Greek yogurt
1/2 jalapeno, seeds removed if less heat desired
Kosher salt
Directions
- Blend or pulse the spinach, cilantro, yogurt, jalapeno, 2 tablespoons water and 3/4 teaspoon salt in a blender or food processor until smooth and creamy. Refrigerate in an airtight container for up to 2 days.
