Purslane Dip & Other Purslane Recipes
This purslane dip is creamy and delicious and way better for you than spinach dip! If you're looking for other ways to use purslane, you're in the right place!
Servings: 4 people
Calories: 115kcal
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
-
- 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.
Nutrition
Serving: 1serving | Calories: 115kcal | Carbohydrates: 8g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 516mg | Fiber: 0g | Sugar: 6g