Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Ingredients
4 servings
1
8
6
1
2
2
3
1
Preparation
Step 1
Preheat oven to 350°. 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.
Step 2
Place a medium skillet over medium heat and add ½ 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.
Step 3
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.
Step 4
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.
Step 5
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.
How would you rate Spinach-Yogurt Dip With Sizzled Mint?
Leave a Review
Reviews (8)
Back to TopThis was a very tasty spinach dip and looked especially elegant from the mint oil. I do wonder how much taste difference blanching the spinach myself made vs buying frozen chopped spinach, since to me that was the most time consuming part of the process. I also think the mint oil was just a tad too much oil at the end so might reduce that for the future. Or maybe I should have used higher quality finishing oil? I also did not have a lemon on hand so did a Tbsp of white balsamic which matched flavor nicely I thought. Excellent on some sliced baguette.
Sarah
Berkeley, CA
7/5/2023
I gotta admit that I really wasn't sure about this one as I was making it- but by the time I tasted it - it won me over. It's definitely way more sophisticated and nuanced than the usual run of the mill spinach dip and a lot prettier. I served it in a beautiful ceramic dish with a lid which did give it a bit "wow" factor. That being said you swap convenience and time for that. Whether or not you and your guests will appreciate it depends on yours/their degree of foodiness and preferences for novelty vs nostalgia. Of note, we have a milk allergy in the house and I subbed in cashew yogurt. ALSO didn't have walnuts, so used pistachios instead (which I think made for a fantastic sub).
Maile Karris
San Diego, CA
12/26/2020
My new spinach dip ! I used dried basil and nonfat greek yogurt because that was what I had, and it still came out amazing. It's so much more flavorful but lighter than regular spinach dip which has cream cheese. Next time, I would just add another handful or so of spinach.
Neel
San Francisco, CA
12/25/2020
Awesome, make a day ahead as it tasted even better the next day.
cevans63855
Chicago
5/6/2019
Delicious! My mom loved it... With some salty cookies or on top of toast bread.
Gloomy
Mexico
2/4/2019
it was yum!
Anonymous
11/2/2018