Yogurt Spinach Dip

1. 1

   1. Blanch the baby spinach for one minute, then drain in a colander.

2. 2

   2. Once cooled, squeeze little hand-shaped balls of the spinach to get all the liquid out. Chop fine.

3. 3

   3. Saute one clove of garlic in 2 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes.

4. 4

   4. Remove from stove, allow to cool, then squeeze out any more excess liquid (yes, there will be some).

5. 5

   5. In a bowl, add yogurt, a clove of minced garlic, baby spinach, fresh mint and stir gently. Add salt to taste.

6. 6

   6. Transfer to a wide bowl you are serving it in, and sprinkle with crushed walnuts and a lazy trail of olive oil.

No additional tips available.