Silverbeet, spinach, yoghurt and pinenut dip

Karen Martini
Silverbeet, spinach, yoghurt and pinenut dip.
Silverbeet, spinach, yoghurt and pinenut dip. Photo: Marcel Aucar

Besides being nutty, spicy and really delicious, this dip is packed with fresh greens, which makes it pretty healthy.


80ml extra-virgin olive oil, plus extra

5 cloves garlic, finely sliced

1 leek, finely sliced

1 bunch silverbeet, trimmed of 3/4 of the stalk and finely chopped

3 handfuls baby spinach

2 tsp ground cumin

1 tsp sweet smoked paprika

250g thick plain yoghurt

80g pinenuts, toasted briefly in a dry frypan

1 lemon


1. In a wide-based pot, add 80ml of oil and cook the garlic until fragrant. Add the leek and cook for five minutes. Add the silverbeet and cook for another 10 minutes over low heat with the lid on, stirring through every now and then.

2. Add the spinach, cumin and paprika and, if the pot is too dry, a splash of water. Cook for another five minutes, season and set aside to cool.

3. If the greens are quite wet, drain off a little liquid, then puree with the yoghurt and half the pinenuts until you have a smooth paste. Spread on to your serving plate, squeeze over some lemon, scatter over the remaining pinenuts, dress with a little oil and serve with flatbread.

Drink: Margaret River Semillon.