Serves 6
40 min
Persian Spinach Dip
Recipe GLPRc27ca922141e41
A creamy, garlicky spinach dip with roots in Persian cuisine, combining wilted baby spinach with tangy yogurt and caramelized onions. This versatile dish works as an appetizer, side, or light main course and is naturally vegetarian and dairy-based.
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Ingredients
1/4 cup olive oil, butter, ghee, or other cooking oil
1 small yellow or white onion, very thinly sliced (about 4 ounces)
1 pound baby spinach leaves
2 cups plain full-fat yogurt
3 cloves garlic, minced
1 1/2 teaspoons freshly ground black pepper
1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon table salt)
Directions
Heat the oil or butter in a large skillet or sauté pan over medium heat until shimmering, about 1 minute.
Add the thinly sliced onion and cook, stirring frequently, until the onion softens and begins to caramelize, approximately 10 to 12 minutes. The goal is golden-brown, slightly sweet onions.
Stir in the minced garlic and cook for about 1 minute, until fragrant.
Add the baby spinach in batches, stirring well after each addition, until all the spinach has wilted into the pan, approximately 5 to 7 minutes total.
Remove the pan from heat and let the mixture cool slightly for 2 to 3 minutes.
Transfer the spinach mixture to a bowl and fold in the full-fat yogurt until well combined.
Season with the black pepper and salt, stirring gently to distribute evenly.
Taste and adjust seasoning as needed. Serve warm, at room temperature, or chilled, depending on preference.
