Published: Updated: by Hilda Sterner | This post may contain affiliate links 11 Comments
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This Purslane Dip Recipe can be compared to spinach dip, but it's way better! Instead of sour cream, we useHome-Made Yogurt which is not only lower in fat but higher in protein. However, purslane is the star of the show in this delicious dip, which is usually served with pita bread or baked pita chips.
What is healthier than spinach, and the key ingredient in this tasty and healthy dip?Purslane! If you're not sure what that is, don't feel bad, most people don't.
Purslane can be foraged (hint, it grows everywhere) or purchased at most Middle Eastern markets and other ethnic grocery stores.
Jump to:
- 🧐 Why This Recipe Works
- 🍵 How to Make Purslane Dip
- 🤷🏻♀️ Recipe FAQs
- 👩🏼🍳 Pro Tips
- 🥙 Other Purslane Recipes
- 🍽 Related Recipes
- 📖 Recipe
- 💬 Comments
🧐 Why This Recipe Works
- Purslane is easy to forage and has many health benefits!
- It is also available in ethnic markets and is considered a super-food!
- Making this dip couldn't be easier!
- This dip can be enjoyed guilt-free due to it's nutritional values.
🔖 Ingredients & Substitutions
- Yogurt: Use Greek yogurt or Middle Eastern yogurt.
- Purslane: Fresh or frozen purslane can be used.
- Dill: Fresh dill or dill weed
- Garlic: I don't recommend using bottled garlic or garlic powder.
- Butter: You can substitute olive oil or avocado oil.
- Salt: Sea salt or kosher salt.
🍵 How to Make Purslane Dip
Step 1: Wash harvested purslane thoroughly and drain on paper towels.Steam purslane for approximately five minutes or until wilted.
Step 2: Squeeze out any excess water from the steamed purslane, then saute in butter for a few minutes. Add crushed garlic and saute for one more minute.
Step 3: 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.
🤷🏻♀️ Recipe FAQs
What is Purslane?
Purslane (Portulaca Oleracea) is enjoyed as a culinary ingredient in the Middle East, Asia, and throughout Europe.
Most people consider purslane to be a pesky weed, but some cultures know of its many health benefits. Chances are you have this weed invading your garden at this very moment!
You're likely to find it growing amongst the plants in your garden or in-between cracks in the sidewalk. It is a very hardy plant that can be hard to control.
The fact that it's so hardy is actually a good thing, especially when you're using it as a food source. So now that you're "in the know,"consider harvesting this tasty weed to use in your recipes, instead of eradicating it as a weed.
How do you harvest purslane for recipes?
Now that you’ve found Purslane, how should you harvest it? First, make sure it has not been sprayed with pesticides or chemicals. Second, confirm that it’s not in an area that was ”watered" by animals. 😉
I recommend using scissors to cut what you need and leave the rest to grow. However, if you pull it out from the roots, most likely more will grow. Once the Purslane flowers, the seed pods will release tiny little black seeds that will keep the growing cycle going.
The yellow flowers, seeds, and stems are all edible. However, I generally only use the leaves and stems in my recipes. To learn more about Purslane, check out this informative article.
What are the benefits of eating Purslane?
Purslane is a delicious edible succulent with a slightly sour, lemony flavor. It can be eaten raw, steamed, or fried. It's also a wonderful addition to soups due to its thickening quality.
Purslane can also be added to salads. Nutritionally, it has six times more vitamin E than spinach and seven times more beta-carotene than carrots. It's also high in Magnesium, vitamin C, and Omega 3s.
Not bad for a weed, right? So if you're looking to add more nutrition to your diet, don't overlook this nutrient-packed edible weed!
👩🏼🍳 Pro Tips
- 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.
🥙 Other Purslane Recipes
Although purslane recipes can be found on the internet, there was a time (and not too long ago) that most people didn't know you could eat purslane, let alone know how to prepare it. Here are some ways to enjoy purslane.
Yogurt Soup
Packed with nutrition, Booshala is usually lovingly prepared by Assyrian moms when a family member is suffering from a cold or the flu. It’s the Assyrian mom's answer to chicken soup.
Swiss Chard Dolma
Melt-in-your-mouthbundles of Swiss chard, filled withperfectly spiced rice, herb, and veggie mixture, including purslane! This swiss chard dolma is served with dill yogurt and spicy red sauce.
Chili Verde
Purslane can also be used when making Chili Verde. You see, Assyrians aren't the only ones who know about the benefits of purslane. In fact, there are other Mexican purslane recipes as well!
The deep, complex flavors in this Chili Verde are achieved by broiling the vegetables, searing the pork, and adding just the right amount of seasoning. After that, just sit back, relax, and let your Instant Pot do the rest!
- Yogurt Sauce For Chicken
- Greek Yogurt Cream Cheese (Jajik)
- FulMedames (Fava Bean Dip)
- Homemade Yogurt Recipe (Mesta)
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📖 Recipe
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!
4.78 from 9 votes
Print Pin Rate
Course: Appetizers, Side Dish
Cuisine: Assyrian
Prep Time: 15 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 23 minutes minutes
Servings: 4 people
Calories: 115kcal
Author: Hilda Sterner
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
Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!
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Reader Interactions
Comments
Charlene says
I planted some in my garden last year only to watch in horror as a man I hired to do a landscaping project proceeded to pull it all out! Ugh.
Reply
Hilda Sterner says
Hi Charlene, Your comment made me chuckle 😀. My purslane is currently taking over my garden. I keep pulling it and freezing it in bags. I'm going to attempt freeze-drying some it and see what happens.
Reply
Charlene says
Oh, let me know how the freeze drying goes and how you will use it after. Just got a FD about a month ago.
Hilda Sterner says
Lucky! I'm having my friends do it for me since I don't own one... yet!
Millie says
Ate it as a child. My mother cultavated it in the summer months when greens were hard to grow in NWQld.
Reply
Linda Evanoff says
I knew it was edible but wasn’t really sure what recipes to use it in!Reply
HildaSterner says
Yes, purslane is so versatile and so good for you, and the ways to fit it into your diet are endless!
Reply
Ashley Mose says
Thank you!! My parents think I am a crazy person for planting this but I love it in my rock garden here in Georgia... I'm so going to cook it up for them and hear what they say then! Haha
Reply
HildaSterner says
That's hilarious, do it and let me know how it goes!
Reply
Kelly Methey says
I had no idea this wasn’t a weed until one of my friends came over a few years ago and saw it growing my yard and got all excited! She was telling me how she loved it. She happily picked a huge grocery bag full of it and took it home! I was happy she helped weed for me! I thought she was crazy! Haha. Now you are posting about it so there must be something to this stuff! I will have to check it out...
Reply
HildaSterner says
That's too funny! She wasn't Assyrian was she? Mexicans also love the stuff! I hope it grows in Montana!
Reply
