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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 67 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 10 mg |
| Sodium | 208 mg |