Healthy sautéed garlic-spinach-yogurt- a quick middle eastern warm dip, perfect with toasted bread or as a simple topping over a spicy soup.
A middle-eastern dip that is cooling, healthy and refreshing at the same time.
This spinach-yogurt dip has many names depending on which middle eastern cuisine you explore. Whichever variations of ingredients and the type of yogurt you use, the outcome is still the same.
A quick and easy feel-good dip you can make for family and friends.
Kitchen utensils and appliances
You will need a frying pan and a medium-sized bowl to make the dip.
Can I make the spinach-garlic-yogurt dip ahead of time and refrigerate?
Preferably the dip should be served at room temperature but if you really have to make it ahead, you can make the dip an hour before serving time and refrigerate, take the dip 15 minutes before serving time for the dip to reach room temperature.
SAVE THE RECIPE TO YOUR FAVORITE PINTEREST BOARD
Can I use regular yogurt instead of greek yogurt?
If you’re unable to find Greek yogurt in a hurry, use a regular yogurt that is thick and firm(not stirred)and flavorless.
What can I serve this healthy sautéed garlic spinach-yogurt with?
You can serve the spinach-yogurt dip with toasted bread, pita chips any type of crunchy biscuit.
healthy sautéed garlic spinach-yogurt dip (middle eastern)
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
1 tablespoon of oil
3-4 cloves of finely sliced garlic
4 cups of Spinach(if the leaves are large, cut them into strips)
2 and a 1/2 cups of Greek yogurt(see notes above)
Salt to season
1/2 teaspoon of paprika
Method
Place a frying pan over medium heat, pour in the oil and let it heat for a few seconds.
Add the slivers of garlic and gently toast it until they turn brown at the edges.
Reduce heat to low and wilt the spinach for 3 minutes or until all the moisture from the Spinach evaporates. Season with salt.
Once the spinach wilts, remove the pan from the fire and let it cool.
Add the greek yogurt(see notes above) to a bowl, include the wilted spinach into the yogurt, season with salt if needed and stir until all ingredients are combined.
Before serving, sprinkle the paprika over the sautéed spinach and yogurt.
healthy sautéed garlic spinach-yoghurt dip(middle eastern).
HEALTHY SAUTÉED GARLIC-SPINACH –YOGURT- A QUICK MIDDLE EASTERN WARM DIP, PERFECT WITH TOASTED BREAD OR AS A SIMPLE TOPPING OVER A SPICY SOUP.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 1 tablespoon of oil
- 3-4 cloves of finely sliced garlic
- 4 cups of Spinach(if the leaves are large, cut them into strips)
- 2 and a 1/2 cups of greek yogurt(see notes above)
- Salt to season
- 1/2 teaspoon of paprika
Instructions
- Place a frying pan over medium heat, pour in the oil and let it heat for a few seconds.
- Add the slivers of garlic and gently toast it until they turn brown at the edges.
- Reduce heat to low and wilt the spinach for 3 minutes or until all the moisture from the Spinach evaporates. Season with salt
- Once the Spinach wilts, remove the pan from the fire and let it cool.
- Add the Greek yogurt(see notes above) to a bowl, include the wilted spinach into the yogurt, season with salt if needed and stir until all ingredients are combined.
- Before serving, sprinkle the paprika over the sautéed spinach and yogurt.
Andy Bishop
Wednesday 17th of October 2018
Oh wow! It looks delicious. I can't wait to make it for the fam. Thanks for sharing!
Andy Bishop
Monday 24th of September 2018
Is there an alternative to Yoghurt? I'm lactose intolerant. Thanks for sharing your recipe!
jehan
Tuesday 25th of September 2018
Hi Andy, not sure if I can advice you on this as I have no idea what to mention as a substitute. And you are most welcome.
Jan
Sunday 23rd of September 2018
Hi I'm wondering can I freeze pandan leaves as I've got lots left over from making a curry.
jehan
Sunday 23rd of September 2018
Hi Jen, I've never tried freezing pandan leaves. My pandan leaves come from the garden so they come fresh. But for curry leaves and kaffir leaves I microwave them until they are dry(1-3)and store the for weeks. Maybe you can do the same with pandan( I think you can). 1-2 minutes of microwaving should do. Store them in a ziplock bag and refrigerate. If you cook rice you, add a pandan piece, makes a world of a difference.