Equipment
Ingredients
Vegetables and Aromatics
- 400 g fresh baby spinach, washed and tough stems removed
- 2 garlic, minced
- 5 ml extra virgin olive oil
Yogurt and Seasoning
- 300 g low-fat greek yogurt, chilled
- 2 g kosher salt
- 1 g black pepper, freshly ground
- 1 g dried mint, crushed
Nutrition (per serving)
Method
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
Add the fresh baby spinach to the skillet in handfuls, stirring continuously. Cook until all the spinach has completely wilted down and the dark green leaves are tender.
Transfer the wilted spinach to a fine mesh sieve. Press down firmly with the back of a spoon to squeeze out as much liquid as possible. Let it cool for 5 minutes, then squeeze again. This step is crucial to prevent a watery dip.
Transfer the drained spinach to a cutting board and roughly chop it into small, bite-sized pieces so it incorporates evenly into the yogurt.
In a mixing bowl, combine the chopped spinach, low-fat Greek yogurt, kosher salt, and black pepper. Fold gently until the spinach is evenly distributed throughout the yogurt.
Cover the bowl and refrigerate for at least 1 hour to allow the garlic flavor to mellow and permeate the yogurt. Garnish with a sprinkle of crushed dried mint before serving.
Chef's Notes
- Raw garlic becomes increasingly pungent as it sits in yogurt. By gently sweating the garlic in a drop of oil first, you achieve a deeper, sweeter background flavor without the harsh, lingering burn.
- Do not skip or rush the spinach squeezing step. Spinach is composed of over 90 percent water, and introducing that liquid into the yogurt will instantly break the dip's creamy structure.
- While this recipe is kept low-fat and healthy, the traditional Persian method often utilizes whole milk yogurt or a highly strained yogurt like labneh for an even richer mouthfeel.
- If using frozen spinach instead of fresh, thaw it completely and squeeze it mercilessly. Frozen spinach retains even more water than fresh wilted spinach.
Storage
Refrigerator: 3 days — Store in an airtight container. Stir before serving as some liquid may separate.
