Spinach Yogurt Dip With Sizzled Mint Food

SPINACH-YOGURT DIP WITH SIZZLED MINT

Steps:

• Preheat oven to 350°F. Toast walnuts on a baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; finely crush with the side of a chef's knife.
• Place a medium skillet over medium heat and add 1/2 cup water. As soon as you see bubbles, add one-third of the spinach and cook, stirring occasionally, until most of the spinach is wilted, then add more. Continue to cook, stirring occasionally, until all the spinach is in the pan and wilted, 6-8 minutes. Transfer spinach to a bowl of ice water to stop the cooking and lock in its bright green color. Drain and squeeze out excess liquid. Finely chop spinach and set aside.
• Wipe out skillet and heat 2 Tbsp. oil over medium. Cook onion, stirring occasionally, until soft but without taking on any color, 6-8 minutes. Add garlic and a pinch of salt and cook, stirring occasionally, until garlic is softened, 2-3 minutes. Transfer to a small bowl.
• Heat remaining 4 Tbsp. oil in a small skillet over medium. Once oil begins to shimmer, remove from heat and stir in dried mint. The oil will sizzle immediately and the mint will become fragrant. Transfer to a small bowl; season with salt.
• Combine yogurt, lemon juice, onion mixture, half of the walnuts, and reserved spinach in a medium bowl. Taste and season with salt and pepper. Scrape into a shallow serving bowl and use the back of a spoon to carve a few swirls into the dip. Top with remaining walnuts and spoon sizzled mint oil over.

SIMPLE SPINACH YOGURT DIP

Steps:

• Blanch the spinach until it is wilted then drain well. Finely chop the spinach leaves.
• Sauté the garlic with the oil over medium-low heat. Add the spinach and stir for a few minutes. This allows more water to evaporate as you don't want it to be too mushy.
• Let it cool off for a few minutes, then squeeze out any excess water.
• Mix the greek yogurt with the spinach. When ready to serve this spinach dip, sprinkle with dried mint and crushed walnuts and drizzle a bit of olive oil. Add toasted pita bread. Enjoy!You can refrigerate for up to 3 days in an airtight container.

TURKISH YOGURT AND SPINACH DIP

Steps:

• Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.
• Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.
• In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.

YOGURT SPINACH DIP

Steps:

• In a medium bowl, mix together spinach, plain yogurt, mayonnaise, seasoning salt, parsley, basil, oregano, dry mustard and garlic salt. Chill until serving.

SPINACH AND YOGURT DIP

Steps:

• Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
• Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
• Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.

SPINACH AND YOGURT DIP

Steps:

• Heat 1 tablespoon oil in large skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in garlic and cook 2 minutes; transfer to bowl.
• Chop spinach and toss with onion mixture. Fold in yogurt, lemon juice and 1/2 teaspoon each salt and pepper.
• Heat remaining 2 tablespoons oil in skillet until shimmering. Add mint and cook until sizzling and fragrant, 1 minute. Let cool slightly, then spoon over yogurt dip. Makes 2 2/3 cups.

HEALTHY SPINACH DIP

Steps:

• Place the spinach in a mesh strainer; run under warm water until the spinach is defrosted. Squeeze the excess liquid from the spinach until dry.
• Combine yogurt, cream cheese, water chestnuts, salt, onion powder, garlic powder, and parsley in the bowl of a food processor. Process 30 seconds, scrape down the sides, then process an additional 30-60 seconds until smooth.
• Transfer the mixture to a mixing bowl. Add the spinach and mix with a rubber spatula until combined.
• Place in the refrigerator and chill for at least 1 hour.
• Serve with pita or your favorite sliced raw vegetables.

SPINACH YOGURT DIP RECIPE BY TASTY

Steps:

• Place Greek yogurt and feta cheese in a food processor. Process until fully combined and mostly smooth.
• Add in baby spinach, parsley, mint, Frank's Red Hot Original, lemon zest and juice, and goat cheese.
• Continue to process until everything is broken down into a dip, about 1 minute. Serve with chips or pretzels.
• Enjoy!