Walnut Spinach Greek Yogurt Dip

We recommend serving this dip with oven-baked potato wedges or your favorite vegetables.
Store this homemade Greek yogurt dip in the refrigerator for up to 3 days (in an airtight container).

Ingredients:

2 cups baby spinach
Salt
2 cups Greek yogurt
3/4 cup walnuts, finely chopped
1 clove garlic, minced (or more to taste)
1 tablespoon freshly squeezed lemon juice (or more to taste)
½ cup chopped parsley
1 teaspoon dried mint leaves
Black pepper
Extra virgin olive oil

Instructions:

1. Blanch the spinach: Bring a pot of salted water to a boil. Prepare a bowl of cold water and set it aside. Drop the spinach into the boiling water and cook for 10 seconds. Transfer the spinach to ice-cold water with tongs and let it cool for a couple of minutes. Drain and squeeze out excess water.
2. In a bowl, combine the blanched spinach, yogurt, walnuts, garlic, lemon juice, parsley, and mint. Add a pinch of salt and black pepper. Add about 2 tablespoons of extra virgin olive oil. Mix well. Taste and adjust seasoning if necessary.
3. Serve with your favorite vegetables or bread.

Yield: 2 cups (or 16 tablespoons)
Recipe: themediterraneandish.com