Yogurt Spinach Dip

• 12 ounces baby spinach
• 2 cloves garlic - minced and divided into two separate batches.
• 2 tablespoons olive oil - (not necessarily extra virgin, but the type you use for sauteing)
• 10 1/2 ounces Greek yogurt, full-fat
• salt
• 4 tablespoons fresh mint - minced the original called for a sprinkling of dried mint on top - even though she strongly discouraged fresh, it's all I had)
• 1/4 cup walnuts -- crushed, sprinkled on top
• 1 tablespoon extra virgin olive oil -- to drizzle on top

1. 1. Blanch the baby spinach for one minute, then drain in a colander.
2. 2. Once cooled, squeeze little hand-shaped balls of the spinach to get all the liquid out. Chop fine.
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. Remove from stove, allow to cool, then squeeze out any more excess liquid (yes, there will be some).
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. Transfer to a wide bowl you are serving it in, and sprinkle with crushed walnuts and a lazy trail of olive oil.

baby spinach, garlic, olive oil, yogurt, salt, mint, walnuts, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/yogurt-spinach-dip-50191023 (may not work)