Borani Esfenaj – Persian Spinach Yogurt Dip
Ingredients
- 500 g Full fat greek yogurt
- 500 g Spinach
- 2 clove Garlic minced
- 1 tbsp Dried mint
- 1 tbsp Dried Dill (Optional)
- Salt and Pepper to taste
- Extra Virgin Olive Oil to drizzle
Instructions
- 1
In a medium pot, add the washed spinach, place the lid and cook on medium heat for up to 5 minutes. Cook enough to soften then drain in a siev and lightly squeeze to draw more liquid.
- 2
Mix together the yogurt, spinach, garlic, mint, and dill.
- 3
Season with salt and pepper to taste.
- 4
Drizzle with olive oil and serve chilled.
- 2