500g fresh spinach

50g pumpkin – cooked

1 tbls lemon juice

¼ cup almonds

¼ tsp salt

2 tbls walnuts

Topping Ingredients:

1 tbls walnuts

30g feta – crumbled

1 tbls EVOO 


  1. Put all of the ingredients for the dip (not the topping ingredients) into food processor/thermomix and process until a thick paste. Aim for a chunky texture.
  2. Spoon the dip into a serving bowl and top with the extra walnuts, feta and a drizzle of olive oil.
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