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Spinach-Yogurt Dip with Sizzled Mint
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- cook: 0 hr
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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
Tags
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
