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Yoghurt & Spinach Dip, 'Borani Esfanaaj', In The Persian Manner

By Food52
156 faves | 2 recommends

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Ingredients

2 packets baby (or regular) spinach, (6 oz packets)

1 clove garlic, minced and divided into two separate batches.

2 tbsp olive oil (not your best, but the type you use for sautéing)

2 small tubs very thick, drained yoghurt- I use Greek Yoghurt, 'Total Tage', (they come in a 5.3 oz tub).

salt

dried mint for garnish (please do use dried vs. fresh mint, therein lies the beauty of this dish- the use of a woodsy, earthy dried herb)

handful crushed walnuts

your best olive oil

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