SPINACH AND YOGURT DIP WITH FRIED GARLIC
large garlic cloves
onion, finely chopped
extra virgin olive oil
Oil, to fry the garlic
Salt, to taste
Coarsely chop the garlic (see picture for size reference). Fry in oil until golden. Keep an eye out as they’ll quickly darken and turn bitter. Drain on a paper towel.
Add the spinach to a pan with a splash of water. Cook until just wilted - no more than 2-3 mins. Rinse under cold water to stop it from cooking further.
Squeeze handfuls of the spinach in your hands to remove excess moisture. Coarsely chop and add to a bowl. Stir in the yogurt, onion, and salt.
Top with extra virgin olive oil and fried garlic. Serve cold or at room temperature.
Use thick Greek style yogurt for this. If your yogurt is too loose, hang in muslin or drain out the whey in a colander before using.