Description
A creamy Persian yogurt spinach dip made with fresh spinach, walnuts, and Greek yogurt, perfect for serving with pita chips or veggies.
Ingredients
Scale
- 2 to 3 tablespoons (30 to 45 ml) olive oil, extra virgin
- 2 cloves garlic, minced, fresh
- 1 medium onion, finely chopped
- 240 grams (8 ounces) fresh spinach, washed and trimmed
- 360 grams (1 1/3 cups) full-fat Greek yogurt, preferably at room temperature
- 1/4 to 1/3 cup (about 30 to 40 grams) walnuts, chopped, raw and unsalted
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon dried mint
- 1/2 teaspoon cinnamon powder
Instructions
- Step 1: Boil salted water in a medium pot. Add the fresh spinach and stir it gently until it wilts completely, which should take just a couple of minutes. For even wilting, keep the water boiling vigorously and cover the pot for 3 minutes. Drain the spinach well in a colander.
- Step 2: Press the drained spinach firmly with your hands or use a clean kitchen towel to remove as much water as possible. This is critical to avoid a watery dip and achieve a creamy texture. Roughly chop the squeezed spinach.
- Step 3: Heat the olive oil in a medium pan over medium-high heat. Add the minced garlic and finely chopped onion together, stirring frequently. Sauté for 5-7 minutes, lowering the heat if the garlic or onion threatens to burn, until the mixture softens and turns golden to translucent.
- Step 4: Sprinkle in the dried mint and cinnamon over the softened onion and garlic mixture. Stir continuously and cook for about two minutes to release the flavors without burning the spices.
- Step 5: Add the chopped spinach to the pan and season with salt. Stir to incorporate thoroughly and cook on low heat for about two minutes, until the spinach mixture is evenly warmed and has a vivid green color. Remove from heat and let cool slightly for about 5 minutes.
- Step 6: In a separate mixing bowl, whisk together the room temperature Greek yogurt with a pinch of salt and black pepper until smooth.
- Step 7: Once the spinach mixture is no longer hot but just warm, fold it gently into the yogurt mixture. Mixing the spinach while warm but not hot prevents the yogurt from curdling, maintaining a creamy dip.
- Step 8: Taste the dip and adjust seasoning if necessary. Cover and refrigerate the dip for at least two hours to allow the flavors to meld and develop fully.
- Step 9: Transfer the chilled dip to a serving plate. Sprinkle the chopped walnuts evenly over the top for texture and nutty flavor. Optionally, garnish with a drizzle of olive oil or a sprinkle of paprika.
Notes
- Room Temperature: Store in an airtight container, do not leave out for more than 4 hours for safety and freshness.
- Refrigeration: Keep in an airtight container in the refrigerator up to 3 days. Stir gently before serving to restore creaminess.
- Freezing: Place dip in a freezer-safe container or bag and freeze for up to 1 month. Thaw overnight in the refrigerator and stir before serving.
- Pressing out spinach moisture is key to avoid watery dip; use firm manual squeezing or kitchen towel wringing.
- To prevent garlic and onion from burning, sauté at medium or medium-low heat as needed, stirring frequently until translucent and golden.
- Allow the spinach mix to cool slightly before combining with yogurt to prevent curdling and maintain smooth texture.
- Chilling for at least 2 hours deepens flavor and improves consistency.
- Reheat gently if desired by warming the spinach mixture before folding into fresh yogurt to preserve creaminess. Avoid heating the fully assembled dip as yogurt can separate.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg