You may need to adjust how much olive oil you use in this recipe.

If the dip is too thick, add more olive oil until it reaches a consistency you like.

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Makes 2 cups

Ingredients

1 1/2 cups yogurt
300g baby spinach leaves
1 cup coriander leaves
1 cup toasted walnuts, plus extra to serve
2 tsp lime juice & zest, plus wedges to serve
2 tbsp extra virgin olive oil
Salt & pepper, to taste

Method

Place walnuts in a dry frypan and cook, tossing, for a couple of minutes or until they just start to colour.

Place yogurt, spinach, coriander, walnuts, lime juice and zest, olive oil, salt and pepper in a food processor. Blitz until finely chopped and well combined. Taste for seasoning and adjust if needed.

Place in a bowl and top up with extra walnuts to serve.