Spinach and Yogurt Dip

Name: Spinach and Yogurt Dip
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 3 tbsp. olive oil; 1 small onion, finely chopped; 1 large clove garlic, finely chopped; 8 oz. frozen leaf spinach, thawed and squeezed dry; 2 c. plain Greek yogurt; 1 tbsp. fresh lemon juice; Kosher salt and pepper; 1/4 c. fresh mint leaves, coarsely chopped

Move over, spinach-artichoke dip

By Gabriella VigoreauxPublished: Dec 15, 2020

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Mike Garten

Yields:

8 serving(s)

Total Time:

25 mins

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This Iranian-inspired dip combines plain yogurt with spinach and mint for a tangy, fresh option at the snack table. Pass the pita!

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Ingredients

3 Tbsp.
olive oil
1
small onion, finely chopped
1
large clove garlic, finely chopped
8 oz.
frozen leaf spinach, thawed and squeezed dry
2 cups
plain Greek yogurt
1 Tbsp.
fresh lemon juice
Kosher salt and pepper
1/4 cup
fresh mint leaves, coarsely chopped

Directions

1. Step 1Heat 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.
2. Step 2Chop spinach and toss with onion mixture. Fold in yogurt, lemon juice and 1/2 teaspoon each salt and pepper.
3. Step 3Heat 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.

Nutritional information: About 120 cal, 8.5 g fat (2 g sat), 7 g protein, 165 mg sodium, 5 g carb, 1 g fiber

Did you make this recipe? Comment below!

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