Spinach & Yogurt Dip
10m prep 10m cook 20m ready
A creamy spinach and yogurt dip with a fragrant mint oil topping, served with flatbreads. Quick and easy to prepare using frozen spinach.
Ingredients
- 22.2 ml olive oil divided
- 0.25 small onion finely chopped
- 0.5 small clove garlic finely chopped
- 56.7 g frozen leaf spinach thawed and squeezed dry
- 118 ml plain Greek yogurt
- 4.93 ml fresh lemon juice
- Kosher salt and pepper
- 14.8 ml fresh mint leaves chopped
- Assorted flatbreads for serving
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.7 mg
- Iron: 0.85 mg
- Magnesium: 20.3 mg
- Phosphorus: 40.7 mg
- Potassium: 156 mg
- Zinc: 0.38 mg
Let's Cook
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Step 1.
Heat 1½ tablespoons olive oil in a medium skillet over medium heat. Add ¼ small onion, finely chopped, and cook, stirring occasionally, until tender, 3 to 5 minutes. Stir in ½ small clove garlic, finely chopped, and cook for 2 minutes. Transfer the onion mixture to a bowl.
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Step 2.
Chop 2 ounces thawed and squeezed-dry frozen leaf spinach, then toss it with the onion mixture in the bowl. Fold in ½ cup plain Greek yogurt, 1 teaspoon fresh lemon juice, and ⅛ teaspoon each kosher salt and pepper until well combined.
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Step 3.
Heat the remaining ½ tablespoon olive oil in the same skillet over medium heat until shimmering. Add 1 tablespoon fresh mint leaves, chopped, and cook until sizzling and fragrant, about 1 minute. Let the mint oil cool slightly, then spoon it over the yogurt dip. Serve with assorted flatbreads.
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