This Persian version of spinach dip is a lot healthier and lower in calorie than the traditional Western version made with mayonnaise and sour cream. This dish can be served as an appetizer with pita bread or as a side with a main dish.
Yogurt and Spinach Dip (Borani Esfenaj)
Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: 6 servings
1 pound fresh spinach
4 cups yogurt
½ teaspoon salt
¼ teaspoon ground black pepper
1 garlic clove grated (optional)
In a large skillet, cook spinach on high heat until all juices are gone, stirring occasionally. Set aside to cool.
Press any excess liquid out of spinach and coarsely chop.
Combine all the ingredients in a bowl. Taste and adjust seasoning.
Serve with pita bread.