Name: Spinach-Yogurt Dip With Sizzled Mint
Yield: 4 servings
Ingredients: 1 cup walnuts; 8 ounces baby spinach (about 10 cups); 6 tablespoons extra-virgin olive oil, divided; 1 small onion, finely chopped; 2 garlic cloves, thinly sliced; Kosher salt; 2 tablespoons dried mint; 3 cups plain whole-milk Greek yogurt; 1 tablespoon fresh lemon juice; Freshly ground black pepper

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Alex Lau

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

Recipe notes