Mast-o-Esfinach (Yogurt and Spinach Dip)

  • 2 cups yogurt (3.5%)
  • 2 pounds spinach, washed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cloves of garlic, minced
  • pinch of baking soda
  • 2 Tablespoons vegetable oil

In a small saucepan on low heat, cook spinach with 1/2 teaspoon salt and baking soda until wilted, 3-5 minutes.  You can close the lid and allow the steam to speed up the cooking process. 

Drain any left over water from the saucepan.  Turn up the heat to medium-high and add the oil and garlic to the cooked spinach.  Sautee for 2-3 minutes.  Remove from stove and allow to cool completely. 

Add spinach mixture, remaining 1/2 teaspoon of salt and the pepper to yogurt. Garnish with a sprig of fresh mint or a dash of cinnamon.

One thought on “Mast-o-Esfinach (Yogurt and Spinach Dip)

  1. Delish! I tried this at home. It was very easy. I love the pics!!!!

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