In today’s world, there is a lot controversy about consuming cow milk. However, yogurt remains the only dairy product that its benefits surpass its disadvantages of being part of the dairy family. In the Mediterranean and Persian cuisine, there are a variety of delectable side dishes that are prepared with plain yogurt. Spinach bourani or Spinach dip is one of those dishes. Spinach dip is a light, yet protein packed summer treat. So ditch the mayonnaise in the regular spinach dip and treat yourself to a healthier dip this summer.
Prep time: 5 min. Cooking time: 20 min. Ready in: 25 min.
Level: Easy Serves: 6
Spinach Dip (Bourani)
1 lb. spinach, washed
1 small onion, finely diced
1/8 teaspoon turmeric powder (optional)
1 tablespoon canola/vegetable oil
2 cups plain (Greek) yogurt
1 clove of fresh garlic (optional)
1/5 cup walnuts, roughly chopped (optional)
Salt and pepper to taste
1- Sauté chopped onions over medium high heat for 5 minutes until they turn translucent. Then add turmeric powder if using any.
2- Run your knife through spinach to roughly chop them before adding them to the skillet. Spinach contains a lot of water and is bulky. Choose a skillet/pot to adequately fit them there.
3- Sauté spinach over medium heat for 15 minutes or until it has shrunken and there is no longer much liquid left in the skillet. Stir it occasionally.
4- Transfer the spinach to a mixing bowl. Let it cool before adding the yogurt. Adding yogurt to hot spinach will break it into curds. If the dip looks too chunky, break them down with a handheld mixer.
5- Add salt and pepper. If desired to have a bit of crunch, add chopped walnuts and mix well.
6- Refrigerate for couple of hours before serving with your favorite crispy chips or pita bites. Noosh-e jān!