Yogurt Spinach Dip (Borani Esfenaj)

This creamy and garlicky yogurt spinach dip is one of the easiest dips anyone can make using minimal basic ingredients.

It’s an effortless yogurt-based dip recipe that gives a boost of protein, fiber, and probiotics in every bite. Not only does it make a nutritious condiment, but it’s also a versatile sauce that goes with many foods!

Persian Yogurt and Spinach Dip – Borani Esfenaj

Borani Esfenaj is the Persian name for spinach and yogurt dip. In Persian language (Farsi), “Borani” refers to a yogurt-based dish combined with vegetables. “Esfenaj” means spinach.

Just like cucumber yogurt, which is also known as Tzatziki, yogurt spinach is also a common mezze (small platter dish) in some Middle Eastern countries, such as Iran and Turkey.

Often served as a dip, side dish, or appetizer next to other mezze dips, bread, dolma (stuffed grape leaves), and raw crispy veggies, Borani is especially a famous choice at gatherings or when entertaining guests.

Ingredients You’ll Need

• Yogurt – I’d always go for Greek yogurt for more protein. You can use normal yogurt if that’s what you have on hand. Opt for natural, unsweetened yogurt without added fruits or flavorings. If you’re not sure what to choose, see below.

• Spinach – Baby spinach works best. It’s less bitter and easier to work with. Do not use frozen spinach, as it can be watery after thawing.

• Garlic – A bit of grated garlic adds just a hint of aromatic kick to get that garlicky yogurt base.

• Salt- Feel free to skip or reduce.

Best Type of Spinach to Use in Yogurt Spinach Dip

Any spinach works. Go for baby spinach for a less bitter option and easier preparation, so you don’t have to deal with the roots and stems.

If you’re using regular spinach that comes with the roots, just cut off the roots and big stems. You can include some of the smaller stems if you like. If your spinach has bigger leaves, consider chopping them lightly after blanching to avoid long strands.

Feel free to experiment with different types of spinach!

How to Make Yogurt Spinach Dip

Here’s how to make this yogurt and spinach dip in three straightforward steps.

Step 1. Blanch the spinach

1. Rinse the spinach to remove all the dirt and sand. Set it aside.
2. In a medium-sized pot, fill the water halfway and bring it to a boil. Once boiling, transfer the spinach into the boiling water and let it submerge for 30-60 seconds.
3. Meanwhile, fill a big bowl with cold water and ice.
4. Turn off the heat, strain the spinach from the boiling water, then transfer it to cold water to stop the cooking.
5. Gently squeeze the spinach dry and transfer to a dish.
6. Lightly loosen the squeezed spinach to separate the leaves. If using large spinach leaves, consider cutting them into smaller pieces.

Step 2. Make the garlicky yogurt base

In a bowl, combine yogurt, grated garlic, and salt, and stir with a spoon until thoroughly mixed

Step 3. Mixing blanched spinach with the yogurt base

Transfer the blanched spinach to the yogurt bowl and mix with a spoon until it is evenly spread. It’s ready to be enjoyed!

💡 Make it a nutritious swap to creamy condiments:
Yogurt can be a wholesome substitute for cream, sour cream, or mayonnaise. Of course, it won’t match all the recipes, especially the hot ones. But you can use it as a creamy sauce to top off nachos, as a base for cold pasta, or even a sauce for your sandwich.