Spinach-Yogurt Dip with Sizzled Mint
Spinach-Yogurt Dip with Sizzled Mint
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

    Ingredients

    • 1 cup walnuts
    • 8 ounces baby spinach (about 10 cups)
    • 6 tablespoons extra-virgin olive oil, divided
    • 1 small onion, finely chopped
    • 2 garlic cloves, thinly sliced
    • Kosher salt
    • 2 tablespoons dried mint
    • 3 cups plain whole-milk Greek yogurt
    • 1 tablespoons fresh lemon juice
    • Freshly ground black pepper

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 353 % Daily Value *
    • Total Fat: 37 g 57.38%
    • Saturated Fat: 4 g 22.35%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1 mg 0.02%
    • Calcium: 25 mg 2.45%
    • Potassium: 110 mg 3.15%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 3 g %
    • Dietary Fiber: 2 g 6.68%
    • Sugar: 1 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 2 g
    • Omega 6 Fatty Acid: 11 g
    • Vitamin A 0.1%
    • Vitamin C 0.53%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat7
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq

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