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purslane dip over a plate of pita chips
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4.75 from 8 votes

Purslane Dip and other Purslane Recipes You Have to Try!

Creamy, garlicy, yogurt and purslane did. It's like spinach dip, but way healthier!
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Appetizers, Side Dish
Cuisine: Assyrian
Servings: 4 people
Calories: 115kcal


  • 4 cups purslane chopped
  • 2 cups plain yogurt
  • ¾ teaspoon salt divided
  • ¼ cup fresh dill chopped
  • 1 tablespoon butter melted
  • 3 cloves garlic pressed


  • Wash harvested purslane thoroughly and drain on paper towels.
  • Steam purslane for approximately five minutes, or until wilted.
  • Meanwhile, measure out two cups of yogurt and mix in salt and dill.
  • Squeeze out any excess water from the steamed purslane. Saute purslane in butter for a few minutes. Add garlic and saute for another minute.
  • Add purslane and garlic to the yogurt, mixing to combine. Refrigerate for at least an hour. Serve with pita chips, crackers or bread.


Recipe edited on 7/1/19


Serving: 1serving | Calories: 115kcal | Carbohydrates: 8g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 516mg | Fiber: 0g | Sugar: 6g