This purslane dip recipe can be compared to spinach dip, but it's way better! Instead of sour cream, we use homemade yogurt, which is not only lower in fat but higher in protein. Purslane is the star of the show in this delicious dip. Serve with baked pita chips.
If you're not sure what purslane is, don't feel bad; most people don't. Purslane can be foraged (hint, it grows everywhere) or purchased at most Middle Eastern and Mexican markets.
It has a tangy flavor that makes a wonderful addition to soups, stews, and dips. Continue reading to learn more!
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What is Purslane?
Purslane (Portulaca oleracea) is a leafy green plant often found growing wild in gardens, sidewalks, and fields—but don’t let its weedy reputation fool you. This succulent-like herb is both edible and highly nutritious, with a mild, slightly tangy flavor and a juicy crunch. Purslane has fleshy, spoon-shaped leaves and small yellow flowers. It thrives in warm, sunny environments.
Though common in many parts of the world, purslane has been a culinary staple in Mediterranean, Middle Eastern, Asian, and Latin American cuisines for centuries.
It's enjoyed fresh in salads, sautéed with garlic and olive oil, or stirred into soups and stews. Beyond its culinary appeal, purslane is also prized for its impressive nutritional profile—it’s one of the best plant sources of omega-3 fatty acids and is rich in vitamins A, C, and E, magnesium, and potassium.
😍 Why You'll Love This Recipe
- Purslane is easy to forage and has many health benefits!
- Purslane is also available in ethnic markets and is considered a superfood!
- Making this dip couldn't be easier!
- Besides making purslane dip, purslane can be used in many other recipes!
🔖 Ingredients & Substitutions
- Yogurt: Use Greek yogurt or Middle Eastern yogurt.
- Purslane: Fresh or frozen purslane can be used.
- Dill: Fresh dill or dill weed
- Garlic: I don't recommend using bottled garlic or garlic powder.
- Butter: You can substitute olive oil or avocado oil.
- Salt: Sea salt or kosher salt.
🍵 How to Make Purslane Dip
Step 1: Wash harvested purslane thoroughly and drain on paper towels. Steam purslane for approximately five minutes or until wilted.
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Step 2: Squeeze out any excess water from the steamed purslane, then saute in butter for a few minutes. Add crushed garlic and saute for one more minute.
Step 3: Add purslane and garlic to the yogurt along with chopped dill. Season with salt, mixing to combine. Refrigerate for at least an hour. Serve with pita chips, crackers, or bread.
🤷🏻♀️ Recipe FAQs
Purslane (Portulaca Oleracea) is enjoyed as a culinary ingredient in the Middle East, Asia, and throughout Europe.
Most people consider purslane to be a pesky weed, but some cultures know of its many health benefits. Chances are, you have this weed invading your garden at this very moment!
You're likely to find it growing amongst the plants in your garden or in between cracks in the sidewalk. It is a very hardy plant that can be hard to control.
The fact that it's so hardy is actually a good thing, especially when you're using it as a food source. So now that you're "in the know," consider harvesting this tasty weed to use in your recipes, instead of eradicating it as a weed. 
Now that you’ve found Purslane, how should you harvest it? First, make sure it has not been sprayed with pesticides or chemicals. Second, confirm that it’s not in an area that was ”watered" by animals. 😉
I recommend using scissors to cut what you need and leave the rest to grow. However, if you pull it out from the roots, most likely more will grow. Once the Purslane flowers, the seed pods will release tiny little black seeds that will keep the growing cycle going.
The yellow flowers, seeds, and stems are all edible. However, I generally only use the leaves and stems in my recipes. To learn more about Purslane, check out this informative 
Purslane is a delicious edible succulent with a slightly sour, lemony flavor. It can be eaten raw, steamed, or fried. It's also a wonderful addition to soups due to its thickening quality.
Purslane can also be added to salads. Nutritionally, it has six times more vitamin E than spinach and seven times more beta-carotene than carrots. It's also high in Magnesium, vitamin C, and Omega 3s.
Not bad for a weed, right? So if you're looking to add more nutrition to your diet, don't overlook this nutrient-packed edible weed!
👩🏼🍳 Pro Tips
- Purslane releases a pinkish liquid into the dip, the longer it sits. Although this will not change the flavor of the purslane dip, it will affect its appearance. For this reason, I don't recommend preparing purslane dip ahead of time.
- When purslane is growing in abundance, especially in the summer months, it can be harvested, cleaned, and frozen to use when it's no longer in season. I even freeze-dry it!
- Store leftover purslane dip in an airtight container and consume within a few days.
🥙 Other Purslane Recipes
Although purslane recipes can be found on the internet, there was a time (and not too long ago) when most people didn't know you could eat purslane, let alone know how to prepare it. However, Assyrians, Mexicans, and other ethnicities have been enjoying purslane recipes for many years! Here are a few of my favorite purslane recipes.
🍽 More Dip Recipes
📖 Recipe
Purslane Dip & Other Purslane Recipes
Ingredients
- 4 cups purslane chopped
- 1 tablespoon butter melted
- 3 cloves garlic pressed
- 2 cups plain yogurt
- ¼ cup fresh dill chopped
- ¾ teaspoon sea salt divided
Instructions
- Wash harvested purslane thoroughly and drain on paper towels. Steam purslane for approximately five minutes or until wilted.
- Squeeze out any excess water from the steamed purslane, then saute in butter for a few minutes. Add crushed garlic and saute for another minute.
- Add purslane and garlic to the yogurt along with chopped dill. Season with salt, mixing to combine. Refrigerate for at least an hour. Serve with pita chips, crackers, or bread.
Notes
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- Purslane releases a pinkish liquid into the dip, the longer it sits. Although this will not change the flavor of the dip, it will affect the appearance. For this reason, I don't recommend preparing Purslane Dip ahead of time.
- When purslane is growing in abundance, especially in the summer months, it can be harvested, cleaned, and frozen to use when it's no longer in season.
- Store leftover dip in an airtight container and consume within a few days.
Charlene says
I planted some in my garden last year only to watch in horror as a man I hired to do a landscaping project proceeded to pull it all out! Ugh.
Hilda Sterner says
Hi Charlene, Your comment made me chuckle 😀. My purslane is currently taking over my garden. I keep pulling it and freezing it in bags. I'm going to attempt freeze-drying some it and see what happens.
Charlene says
Oh, let me know how the freeze drying goes and how you will use it after. Just got a FD about a month ago.
Hilda Sterner says
Lucky! I'm having my friends do it for me since I don't own one... yet!
Millie says
Ate it as a child. My mother cultavated it in the summer months when greens were hard to grow in NWQld.
Linda Evanoff says
I knew it was edible but wasn’t really sure what recipes to use it in!
HildaSterner says
Yes, purslane is so versatile and so good for you, and the ways to fit it into your diet are endless!
Ashley Mose says
Thank you!! My parents think I am a crazy person for planting this but I love it in my rock garden here in Georgia... I'm so going to cook it up for them and hear what they say then! Haha
HildaSterner says
That's hilarious, do it and let me know how it goes!
Kelly Methey says
I had no idea this wasn’t a weed until one of my friends came over a few years ago and saw it growing my yard and got all excited! She was telling me how she loved it. She happily picked a huge grocery bag full of it and took it home! I was happy she helped weed for me! I thought she was crazy! Haha. Now you are posting about it so there must be something to this stuff! I will have to check it out...
HildaSterner says
That's too funny! She wasn't Assyrian was she? Mexicans also love the stuff! I hope it grows in Montana!