Spinach Yogurt with Toasted Walnuts

Name: Spinach Yogurt with Toasted Walnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Baby spinach; 250 g Thick Greek yogurt; 25 g Walnut halves; 1 clove Garlic; 1 tsp Olive oil; 0.25 tsp Salt; 0.13 tsp Black pepper

Tender spinach folded through tangy yogurt, finished with warm toasted walnuts and a little garlic.

30 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Baby spinach300 g
Thick Greek yogurt250 g
Walnut halves25 g
Garlic1 clove
Olive oil1 tsp
Salt0.25 tsp
Black pepper0.13 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk and walnuts.

Method

Toast the walnuts

Chop the walnuts and place in a dry frying pan over medium-low heat. Stir for 3–4 minutes until fragrant, then transfer to a plate.

Wilt and cool the spinach

Wash the spinach and leave a little water clinging to its leaves. Add to the same pan in batches over medium heat and turn for 3–5 minutes until wilted. Spread on a plate for 10 minutes to cool. Squeeze gently over the sink to remove excess moisture, then chop finely.

Combine

Grate the garlic. Stir spinach, yogurt, garlic, oil, salt and pepper together. Spoon into a shallow serving bowl and top with the walnuts. Divide into four starter portions; refrigerate if not serving immediately.

Let the spinach cool before adding yogurt so the dip stays thick.

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