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Hazelnut Spinach Greek Yogurt Dip

Greek yogurt dip made with chopped spinach, garlic, lemon zest and juice that is topped with toasted hazelnuts.


  • 2 Cups Greek Yogurt Full Fat
  • 3 oz baby spinach Shredded
  • 1/4 cup mint leaves Shredded
  • 2 cloves garlic minced
  • zest from 1 lemon
  • Juice from 1 lemon
  • Pinch of salt


  • Mix the shredded spinach, garlic and mint together with yogurt. Add lemon zest, lemon juice and salt and mix well. Refrigerate until ready to serve.
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