Pkhali Style Spinach and Pomegranate Dip
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pkhali Style Spinach and Pomegranate Dip

Pkhali Style Spinach and Pomegranate Dip

Sharing Dish | with Flatbread Dippers and Walnuts

Pkhali is a traditional Georgian dip that consists of blended walnuts and fresh vegetables, usually spinach. Here, we've used lemon juice to add acidity and balance the richness of the blended walnuts. Serve with fresh, sweet pomegranate and warm flatbreads for dipping.

Tags:
Veggie
Allergens:
Milk
•Nuts
•Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

1 unit(s)

Lemon

1 unit(s)

Pomegranate

150 grams

Baby Spinach

100 grams

Cream Cheese

(Contains Milk)

40 grams

Walnuts

(Contains Nuts May contain Peanut, Sesame, Nuts)

4 unit(s)

Greek Style Flatbreads

(Contains Cereals containing gluten May contain Milk)

Not included in your delivery

20 grams

Butter

1 tsp

Sugar for the Onions

2 tbsp

Olive Oil

sideBannerName

Nutritional information

Energy (kJ)3915 kJ
Energy (kcal)936 kcal
Fat48.8 g
of which saturates17.1 g
Carbohydrate95.8 g
of which sugars29.7 g
Protein28.1 g
Salt2.08 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Large Frying Pan
•Colander
•Blender

Instructions

1

a) Halve, peel and thinly slice the onion.

b) Heat the butter (see pantry for amount) in a large frying pan on medium heat. Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Once golden, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

c) While the onion fries, boil a full kettle. Halve the lemon.

d) Halve the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon to help release the seeds.

Blend It
2

a) Pop the spinach into a colander in your sink. Pour over the boiling water from your kettle until wilted and piping hot. Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon.

b) If you have a blender, blend the wilted spinach, cream cheese, caramelised onion, half the walnuts, a good squeeze of lemon juice and the olive oil (see pantry for amount) until smooth, 1-2 mins. Season with salt and pepper.

c) If you don't have a blender, add the same ingredients to a large bowl and mash with a fork until combined. You may not need as much olive oil if you aren't using a blender, so add it to the bowl slowly.

Bake and Serve
3

a) Place the flatbreads on a plate and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs. If you're using the oven, put the flatbreads onto a baking tray and bake on the bottom shelf until warm and starting to turn golden, 3-4 mins.

b) Cut the warmed flatbreads into dippers.

c) Spoon the dip into a serving bowl. Sprinkle over the pomegranate seeds and remaining walnuts.

d) Arrange the flatbread dippers on a serving platter for dipping and scooping.

Enjoy!