I’m usually the type to purchase pre-made dips from the grocery store, but since we have the extra time at home right now, I thought I’d put on my chef’s hat and try my hands out on some more adventurous dips.
This dip is delicious and healthy (it’s yogurt-based, has spinach, walnuts!). We eat this on our morning toast, with tortilla chips, and as a spread to our wraps. I also highly recommend sprinkling some grated parmesan on top.
- 1 cup walnuts
- 1-2 bunches of spinach (we used one)
- 3 tablespoons of olive oil
- 1 small onion, finely chopped
- 2 garlic cloves
- 2 tablespoons dried mint (we bought ours fresh, see below for steps on how to dry)
- 2 cups plain Greek yogurt (whole is preferred, but we used 2%)
- 1 tablespoon fresh lemon juice
- Salt and black pepper
- Toast Walnuts: Preheat oven to 350 degrees. Toast walnuts on a baking sheet until golden brown, about 6-8 min. Toss once while baking. Let it cool and chop finely
- Prep Spinach: Heat up a pan over medium heat and add 1/2 cup of water. Gradually add the spinach to cook (add some, stir, once it’s wilted, add more spinach). The whole process takes about 6 minutes. Once all the leaves are wilted, place spinach in a bowl of ice water to stop the cooking and keep the leaves green. Drain excess liquid and finely chop.
- Cook Onions: Finely chop onions, add 2 tablespoons of olive oil in a pan on medium heat. Cook until the onions are soft (about 8 minutes). Add finely chopped garlic and salt and cook for another 3 minutes. Set aside.
- Sizzled Mint: Add a couple tablespoons of olive oil in a pan over medium heat. Once the oil is hot, remove from heat and add in the dried mint (the mint will sizzle immediately). Set aside.
- Drying Mint: We couldn’t find dried mint at the supermarket so used this method to do so at home. Heat the oven to 80 degrees Fahrenheit, lay leaves flat on a baking sheet, leave in oven for 1.5 – 2 hours.
- Combine: Mix yogurt, lemon juice, onions, 3/4 of walnuts, and spinach. Season with salt and pepper. Top with remaining walnuts and drizzle sizzled mint oil over.
- Keep: This can keep for about 3-4 days in the fridge, if wrapped tightly with Saran Wrap or in an air tight container.