Lamb’s Quarters Spinach Dip

Lamb’s Quarters Spinach Dip (GF, DF)
(Chenopodium album)

From Eric Knight and Stacy Coplin, authors of Texas Foraging

ALWAYS COLLECT lamb’s quarters or other wild plants from uncontaminated places

Ingredients:
*1 cup of coconut Greek Yogurt or regular dairy Greek yogurt
*Juice of ½ lemon
*3 TBS of steamed and chopped lambs quarter
*½ tsp onion powder
*½ tsp garlic powder
*¼ tsp ground black pepper
*Dash of salt
*Crackers or fresh veggies to dip

Instructions:
Chop and steam lamb’s quarters; squeeze out extra liquid. You can use a paper towel for this step.
2) Add all ingredients to a small mixing bowl. Stir until well combined. Taste and adjust seasoning as needed.
3) Refrigerate and let sit about 30 minutes before serving.
4) Store in an airtight container for up to 4 days. Can be made a few days before serving.
If separation occurs, just stir until well combined.
This dip is great with fresh veggies, crackers, baked fish or baked potatoes.

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