For a refreshing snack that’s bursting with flavor, try this persian yogurt spinach dip called Borani Esfenaj. It’s an easy blend of creamy yogurt, sautéed spinach, and spices that everyone will enjoy!
This dip recipe addresses issues of blandness and texture in traditional yogurt dips, providing a flavorful and creamy experience with spinach and walnuts.
I remember a busy weeknight when I had friends over, and wanted something quick yet impressive. I faced a bit of a hiccup, as my first batch ended up too watery. A helpful tip learned from that experience is to really squeeze the cooked spinach to keep the dip creamy.
This recipe comes together in just 35 minutes and can sit in the fridge for a bit, letting all the flavors meld beautifully. With its creamy texture and nutty twist from walnuts, this dip stands out in a sea of appetizers.
If you’re looking for more delicious dips, check out my Creamy Queso Rice with Juicy Steak Strips.
Table of contents
Why You Will Love This Recipe
- Quick Preparation , With just 15 minutes of prep time, you can whip up this spinach dip in no time, allowing you to focus on enjoying your meal rather than slaving away in the kitchen.
- Nutritious Spinach Base , The hearty spinach not only adds a vibrant color but also packs in essential vitamins and minerals, making each bite not just tasty but also health-conscious.
- Creamy Yogurt Texture , The rich yogurt provides a luxurious, creamy texture that’s both satisfying and refreshing, making this dip a standout addition to any appetizer spread.
- Flavorful Walnut Crunch , Topping the dip with walnuts offers a satisfying crunch that beautifully contrasts the softness of the yogurt and spinach, giving an exciting flavor experience in each scoop.
Creamy Persian Yogurt Spinach Dip Appetizer
- Prep Time: 15 minutes
- Cool Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: dip
- Method: Sautéing
- Cuisine: Persian
- Diet: Gluten Free
Description
A creamy Persian yogurt spinach dip made with fresh spinach, walnuts, and Greek yogurt, perfect for serving with pita chips or veggies.
Ingredients
- 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
Find it online: https://bakeitwell.com/persian-yogurt-spinach-dip
Ingredient Notes
- Plain Greek yogurt: Go for a full-fat, good quality Greek yogurt for a creamy texture that holds up. It adds tanginess and helps bind the dip together.
- Fresh spinach: Look for vibrant green, fresh leaves. Avoid wilted ones to ensure the dip stays colorful and tasty. Frozen spinach works as a substitute but may require squeezing out excess water.
- Garlic: Fresh, whole garlic cloves are best for flavor. Crushing or mincing releases its oils, enhancing the dip. Avoid pre-minced garlic; the flavor’s not as fresh.
- Walnuts: Choose raw, unsalted walnuts for a crunchy element. They add richness and a nice earthy note. Toasting them brings out their flavor if you have time.
- Olive oil: A high-quality extra virgin olive oil is ideal. It enhances the creaminess of the yogurt and offers a delicious richness. Make sure it’s fresh for the best taste!
- Fresh herbs: Dill or mint add a lovely freshness. Use only fresh herbs; dried won’t give the same vibrant flavor. Adjust based on your taste preferences!
- Plain Greek yogurt: Go for a full-fat, good quality Greek yogurt for a creamy texture that holds up. It adds tanginess and helps bind the dip together.
- Fresh spinach: Look for vibrant green, fresh leaves. Avoid wilted ones to ensure the dip stays colorful and tasty. Frozen spinach works as a substitute but may require squeezing out excess water.
- Garlic: Fresh, whole garlic cloves are best for flavor. Crushing or mincing releases its oils, enhancing the dip. Avoid pre-minced garlic; the flavor’s not as fresh.
- Walnuts: Choose raw, unsalted walnuts for a crunchy element. They add richness and a nice earthy note. Toasting them brings out their flavor if you have time.
- Olive oil: A high-quality extra virgin olive oil is ideal. It enhances the creaminess of the yogurt and offers a delicious richness. Make sure it’s fresh for the best taste!
- Fresh herbs: Dill or mint add a lovely freshness. Use only fresh herbs; dried won’t give the same vibrant flavor. Adjust based on your taste preferences!
Recipe Tips
- If spinach wilts unevenly, ensure that the salted water is boiling vigorously, keeping it covered for 3 minutes during cooking.
- When garlic and onion burn, lower the heat and add them to the pan together, sautéing for 5-7 minutes until they turn translucent.
- If the dip is watery, squeeze out excess moisture from spinach after draining, pressing firmly with your hands or using a clean kitchen towel.
- For a curdled yogurt dip, let the sautéed spinach mix cool for 5 minutes before combining it with yogurt in a bowl.
- If you want a richer flavor, let the dip chill in the refrigerator for at least 2 hours, allowing the spices to meld beautifully.
Serving Suggestions
Serve the Persian yogurt spinach dip with gluten-free pita chips or vegetable sticks like carrots and cucumbers. It complements fresh herbs like cilantro and parsley or olives for extra flavor.
Use the dip to make a spread for gluten-free wraps or as a filling in stuffed bell peppers. Incorporate it into grain bowls or mix into quinoa salad for an attractive presentation.
Top with a drizzle of olive oil or a sprinkle of paprika for added taste. Fresh dill or mint can also offer a burst of freshness when served on top.
Recipe variations
- You can use fresh or frozen spinach weighing 240 grams (about 8 ounces) for this Persian yogurt spinach dip, adjusting the cooking time accordingly for frozen spinach thawed beforehand.
- Add 1/2 teaspoon dried mint and 1/2 teaspoon cinnamon powder while sautéing with garlic and onion to infuse traditional Persian flavors into the dip without overwhelming the yogurt base.
- Either full-fat plain yogurt or Greek yogurt works well, with about 360 grams (1 and 1/3 cups) used to get the creamy texture desired for Borani Esfenaj Spinach Walnut Dip.
- If serving more than six people, double ingredient amounts carefully, cooking the spinach in batches; this approach maintains texture and prevents overcrowding the pan during preparation.
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How to Store?
To keep your creamy Persian yogurt spinach dip fresh and delicious, follow these storage tips:
Room Temperature: Place the dip in an airtight container. Keep at room temperature no longer than 4 hours to maintain freshness and safety.
Refrigeration: Transfer to an airtight container. Store in the refrigerator for up to 3 days. Stir gently before serving to restore texture.
Freezing: Spoon into a freezer container or bag, seal tightly. Freeze for up to 1 month. Thaw overnight in the refrigerator and stir before use.
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