My new Irani friend shared this super easy, healthy, and yummy spinach and yogurt dip recipe with me. You can eat it with chips, celery sticks, baby carrots, cucumber, and even just like that. Its very filling!
Number of servings: 16
Shelf life: should be good for about 10 days refrigerated
1 serving of dip = 1/2 cup gives 70 calories & 3.7 grams protein
- 1 tbsp oil
- 1 medium onion- chopped
- 1 lb chopped spinach ( I used fresh spinach but frozen would work as well)
- 3 tsp kosher salt (table salt would work too)
- 2 tsp pepper
- 3 tsp garlic salt
- 5 cups yogurt ( I used whole milk yogurt) *use Greek yogurt for extra protein!
1- Brown the chopped onion in the cooking oil, until golden brown.
2- Add thawed spinach to the onion and sauté for about 2 minutes.
3- Add salt and pepper to taste & cool down the mixture.
4- Add yogurt and mix well; sit in the refrigerator for at least 2-3 hours before serving.
- Yogurt and Spinach Dip / Borani’e Esfenaj (faestwistandtango.wordpress.com)