YOGURT SPINACH DIP

YOGURT SPINACH DIP image

Number Of Ingredients 8

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12 ounces baby spinach
2 cloves garlic - minced and divided into two separate batches.
2 tablespoons olive oil - (not necessarily extra virgin, but the type you use for sautéing)
10 1/2 ounces Greek yogurt, full-fat
salt
4 tablespoons fresh mint - minced [the original called for a sprinkling of dried mint on top - even though she strongly discouraged fresh, it's all I had)
1/4 cup walnuts -- crushed, sprinkled on top
1 tablespoon extra virgin olive oil -- to drizzle on top

Steps:

1. Blanch the baby spinach for one minute, then drain in a colander. 2. Once cooled, squeeze little hand-shaped balls of the spinach to get all the liquid out. Chop fine. 3. Sauté one clove of garlic in 2 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes. 4. Remove from stove, allow to cool, then squeeze out any more excess liquid (yes, there will be some). 5. In a bowl, add yogurt, a clove of minced garlic, baby spinach, fresh mint and stir gently. Add salt to taste. 6. Transfer to a wide bowl you are serving it in, and sprinkle with crushed walnuts and a lazy trail of olive oil.