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

• 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 sauteing)
• 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

1. Blanch your baby spinach.
2. Drain well, make sure to get all the liquid out. Chop fine.
3. Saute 1/2 clove of garlic in 2 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes.
4. Remove from stove, allow to cool, then squeeze out any excess liquid.
5. In a bowl, add yoghurt, 1/2 clove of minced garlic, baby spinach and stir gently. Add salt to taste.
6. Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with dried mint, crushed walnuts and a lazy trail of olive oil.
7. Serve with lavash or whole wheat pita. And don't forget the Pinot Gris :)

packets baby, clove garlic, olive oil, tubs, salt, mint, handful, olive oil

Taken from food52.com/recipes/3541-yoghurt-spinach-dip-borani-esfanaaj-in-the-persian-manner (may not work)