Persian Yogurt Spinach Dip (Borani Esfenaj)
Made with onions, spinach and garlic, this delicious Borani Esfenaj (Persian Yogurt Spinach Dip) makes a great snack or appetizer.
Servings 8
Calories 134kcal
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 onion chopped
- 1 ½ cup chopped fresh spinach
- 2 garlic cloves crushed
- 2 ½ cup plain Greek yogurt
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon chopped walnuts optional
Instructions
- Heat a large frying pan over medium-high heat and add olive oil. Add onion and sauté until they start to soften.
- Reduce heat to medium-low and cook until onions brown slightly, about 7 minutes.
- Mix in spinach and garlic and cook for 5 minutes, or until spinach is wilted and cooked. Remove from heat and let cool.
- In a large bowl add cooled spinach mix with yogurt, salt and pepper. Mix until combined, cover and refrigerate for 2 hours prior to serving.
- When ready to serve, transfer to serving bowl and garnish with walnuts.
Notes
Save a little bit of the sautéd vegetables and use it as a garnish with the walnuts. Serve with pita bread, chips and/or an assortment of vegetables.
If using frozen spinach, be sure to thaw completely and squeeze out the excess water before adding to the sautéed onions.
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: I don't recommend freezing this as the yogurt's texture changes when frozen and thawed.
Nutrition
Serving: 0.5cup | Calories: 134kcal | Carbohydrates: 6g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 235mg | Fiber: 1g | Sugar: 4g
