Although this spinach yogurt dip using Greek yogurt may look similar to tzatziki, this dip is sure to give tzatziki a run for its money! This easy-to-make, healthy Persian appetizer is traditionally called ‘borani’/’borani esfenaj’. It is made up of a spinach and yogurt base with various additions. Within this recipe, I have included garlic, walnuts, and dried mint which all combine perfectly with spinach and delicious Greek yogurt. These make the perfect dip for a bread platter or party table. You can even serve it with various veggies to dip, such as carrots, celery, etc, and make a great Rainbow Veggie Platter. However, my favorite way to eat this spinach dip is definitely with some toasted pitta or other bread! For an even creamier version of this spinach yogurt dip, you can include some grated cheese (like parmesan cheese) into the dip and warm it up in the microwave for 20-30 seconds before serving. You’re left with a gooey, creamy, cheesy delicious dip that you return to time and time again. Luckily, without the addition of cheese, this spinach yogurt dip is still delicious but much healthier. Not to mention that the use of greek yogurt packs a protein punch for you, whilst also reducing the fat content. I really think that yogurt choice is key when preparing this dip. Because it really makes up a massive majority of the flavor so I’d suggest choosing a favorite of yours so you know it’ll go down a treat! Alternatively, you can make your own yogurt with my easy DIY Natural Yogurt recipe. As always, homemade is the best. Also, this spinach yogurt dip can be made in advance and kept in the fridge for up to 3 days, so perfect as a party-prepping option. With only 6 ingredients, a few of which you probably already have lying around the house, you can get this dip made in under 15 minutes. So time to make it now!
The Ingredients for this Spinach Yogurt Dip
baby spinachGreek yogurtwalnutsgarlicolive oildried mint (it is important that it’s dried, and not fresh)
How to make Borani
Start by blanching the spinach until it is wilted. Drain it well after that, try to get as much was out of it as possible. You could also pad dry further with some paper towels. Finely chop the spinach leaves. Sauté the garlic with the oil over medium-low heat. Add the spinach and stir gently for a few minutes. This allows more water to evaporate as you don’t want it to be too mushy. Let it cool off for a few minutes, then squeeze out any excess water. Mix the greek yogurt with the spinach in a large bowl. When ready to serve this spinach dip, sprinkle with dried mint and about 1/4 cup crushed walnuts. Drizzle a bit of olive oil. Toast some pita bread and serve! You can refrigerate for up to 3 days in an airtight container. If you give this Spinach dip recipe a go, let me know down in the comments below. I would love to hear what your favorite way to eat it is too: crisps, bread, veggies. Also, I love seeing your recreations, so tag me @AlphaFoodie.
