Recipe: Spinach Yogurt Dip with Sizzled Mint

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.

Delicious and healthy dip, perfect with toast, chips, or sliced veggies!
Toast walnuts in the oven and proceed to chop it up finely after it’s cooled
Cook finely chopped onion until it’s soft, but not browned
Cook spinach, transfer to a bowl of ice water (to lock in green color), drain out excess water, and finely chop
Combine cooked ingredients with yogurt, add sizzled mint on top, and sprinkle remaining walnuts.


  • 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.
Meal idea: Add pepperoni and sprinkle parmesan onto a piece of bread. Toast, and add scoops of dip on top
Add a side salad and bon appetite!

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