This dish is great on the side of any Mexican main and it is so so simple.
This dip pairs perfectly with all of our tortilla chips but especially our Lightly Salted Tortilla Chips, as this is bursting with flavour – enjoy!
EASY
FEEDS: 4
15 MINS
INGREDIENTS
- 450g of frozen spinach (left to defrost overnight in the fridge)
- 2 fresh jalapeño chillies
- 1 small pack of fresh mint
- 2 spring onions
- 1/4 clove of garlic
- The juice and zest of 1/2 lemon
- 70g of raw pumpkin seeds
- 15g of extra virgin olive oil
- 75g of water
- 8g of salt
METHOD
- 1. Remove the stem of the mint
- 2. Add all the ingredients to the blender
- 3. Blend on high until the mix is smooth
- 4. Taste and check for seasoning
- 5. To serve: Pour into a serving bowl and add delicious
Blanco Niño Lightly Salted Tortilla Chips!
OUR FOUNDER PHIL’S GUACAMOLE
OUR FOUNDER PHIL’S GUACAMOLE
SALSA TAMULADA RECIPE
SALSA TAMULADA RECIPE
MEXICAN SALSA VERDE
MEXICAN SALSA VERDE
GUEST RECIPE: COURGETTE AND CORN SALAD
GUEST RECIPE: COURGETTE AND CORN SALAD
LIME AND CORIANDER TZATZIKI DIP
LIME AND CORIANDER TZATZIKI DIP
AVOCADO SALSA TAQUERA
AVOCADO SALSA TAQUERA
BLANCO NIÑO SUMMER NACHOS
BLANCO NIÑO SUMMER NACHOS
THE PERFECT BRUNCH – CHILAQUILES ROJOS
THE PERFECT BRUNCH – CHILAQUILES ROJOS
VEGAN CEVICHE
VEGAN CEVICHE
TORTILLA CHIP & CHOCOLATE CHIP COOKIES
TORTILLA CHIP & CHOCOLATE CHIP COOKIES
BLANCO NIÑO’S NACHO BOWL
BLANCO NIÑO’S NACHO BOWL
LABNEH WITH CHARRED TOMATO DIP
LABNEH WITH CHARRED TOMATO DIP
