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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
Method
- 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.