WALNUT SPINACH GREEK YOGURT DIP RECIPE
You'll love this quick and delicious Greek yogurt dip with spinach, chopped walnuts, lemon juice and fresh herbs. Yes, it's a nutritious spinach dip with a tasty Mediterranean twist! This recipe will make about 2 cups of dip. Store any unused dip in the fridge in a tight-lid container for up to 3 days.
Provided by Suzy Karadsheh
Categories Appetizer
Time 10m
Number Of Ingredients 12
Steps:
- Blanch the Spinach. Bring a pot of salted water to a boil. Prepare a bowl of iced water and keep it near. Add the spinach to the boiling water and cook for 10 seconds. Using a pair of tongs, transfer the spinach to the iced water and allow it to cool for a couple of minutes. Drain well and wring out any excess water.
- In a mixing bowl, combine the blanched spinach, yogurt, walnuts, garlic, lemon juice, parsley, and mint. Add a good dash of kosher salt and black pepper. Add a generous drizzle of extra virgin olive oil (about 2 tablespoons). Mix to combine. Taste and adjust seasoning.
- Serve with your favorite veggies and homemade pita chips.
Nutrition Facts : ServingSize 1 tbsp, Calories 52 kcal, Carbohydrate 1.9 g, Protein 3.5 g, Fat 3.7 g, SaturatedFat 0.4 g, TransFat 0.1 g, Cholesterol 1.3 mg, Sodium 84.8 mg, Fiber 0.5 g, Sugar 1 g
SPINACH-YOGURT DIP WITH SIZZLED MINT
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Provided by Andy Baraghani
Categories Bon Appétit Appetizer Hors D'Oeuvre Spinach Dip Walnut Yogurt Mint Garlic
Yield 4 servings
Number Of Ingredients 10
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.
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