Spring in Michigan provides the tastiest spinach. After making an endless variety of spinach salads, I’m always looking for a creative way to utilize fresh garden greens. A new dip recipe is always great for a summer picnic or a quick snack. Whatever you like to dip with, this is a great and yummy side dish.
Creamy Spinach Dip
- 8 ounces baby spinach
- 1 cup pecans
- 6 Tbsp extra-virgin olive oil, divided
- 1 small onion, chopped
- 3 garlic cloves, thinly sliced
- Kosher salt
- 2 Tbsp dried mint
- 3 cups plain whole-milk Greek yogurt
- 1 Tbsp fresh lemon juice
- Freshly-ground black pepper
- Preheat oven to 350°F.
- On a baking sheet, toast pecans for 6-8 minutes, tossing once. Let cool; chop into small pieces and set aside.
- Place a medium skillet over medium heat and add ½ cup water. As soon as you see bubbles, add one-third of the spinach and cook, stirring occasionally, until most of the spinach is wilted, then add more leaves. Continue to cook, stirring occasionally until all the spinach is in the pan and wilted. Transfer spinach to a bowl of ice water to stop the cooking. Drain and squeeze out excess liquid, finely chop and set aside.
- Add 2 Tbsp olive oil to a skillet over medium heat. Cook onion until soft, but without taking on any color (6-8 minutes.) Add garlic and a pinch of salt and cook, stirring occasionally, until garlic is softened, 2-3 minutes. Transfer to a small bowl.
- In a small skillet over medium, heat remaining 4 Tbsp oil. Once oil begins to shimmer, remove from heat and stir in dried mint. The oil will sizzle – remove mint immediately. Transfer to a small bowl; season with salt.
- In a medium bowl, combine yogurt, lemon juice, onion mixture, half of the pecans and reserved spinach. Taste and season with salt and pepper. Scrape into a shallow serving bowl with remaining pecans and spoon sizzled mint-oil over top. Serve with crudite, toasted pita chips, bread cubes, assorted crackers … YUM!