- 1 cup greek yogurt
- 1 cup parsley
- 1 cup mixed soft leafy herbs, dill, mint, tarragon and/or cilantro
- 1 tsp spinach powder
- 2 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 2 tsp capers
- 1 garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper
In a food processor, combine the yogurt, parsley, mixed herbs, spinach powder, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste.
Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5 days.