Spinach-yogurt dip with sizzled mint for a fresh twist

Ingredients for Spinach-yogurt dip with sizzled mint

• 120 g walnuts

• 225 g baby spinach, washed, trimmed

• 90 ml extra-virgin olive oil, divided

• 1 small onion, finely chopped

• 2 garlic cloves, thinly sliced

• Kosher salt, to taste

• 30 g dried mint

• 720 g plain full-fat Greek yogurt

• 15 ml fresh lemon juice

• freshly ground black pepper, to taste

How to make Spinach-yogurt dip with sizzled mint

1. Preheat the oven to 180°C (conventional) or 160°C (fan). Toast the walnuts on a baking tray, tossing once, until golden brown, about 6–8 minutes. Allow to cool, then finely crush with the side of a chef’s knife.

2. Place a medium frying pan over medium heat and add 120 ml of water. As soon as bubbles appear, add one-third of the spinach and cook, stirring occasionally, until most of the spinach is wilted. Gradually add the remaining spinach and continue to cook, stirring occasionally, until all the spinach is wilted, about 6–8 minutes. Transfer the spinach to a bowl of ice water to halt the cooking process and preserve its bright green colour. Drain the spinach and squeeze out any excess liquid. Finely chop the spinach and set aside.

3. Wipe out the frying pan and heat 30 ml of oil over medium heat. Cook the onion, stirring occasionally, until soft but not coloured, about 6–8 minutes. Add the garlic and a pinch of salt, cooking until the garlic is softened, about 2–3 minutes. Transfer the mixture to a small bowl.

4. Heat the remaining 60 ml of oil in a small frying pan over medium heat. Once the oil begins to shimmer, remove from heat and stir in the dried mint. The oil will sizzle immediately, and the mint will become fragrant. Transfer to a small bowl and season with salt.

5. In a medium bowl, combine the yogurt, lemon juice, onion mixture, half of the toasted walnuts, and the reserved spinach. Taste and season with salt and pepper as needed. Scrape the mixture into a shallow serving bowl and use the back of a spoon to create a few swirls in the dip. Top with the remaining walnuts and drizzle the sizzled mint oil over the top.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.