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Snack recipe · from the recipe book

Sizzled Spinach Borani with Paprika Garlic Oil

Creamy, garlicky yogurt folded with silky wilted spinach and dill, topped with crunchy toasted walnuts and a red paprika butter-style oil, served with crisp cucumber and carrot sticks.

Sizzled Spinach Borani with Paprika Garlic Oil

Ingredients

  • 1⅓ cups340 gPlain yogurt, low-fat
  • 6⅔ cups loosely packed200 gBaby spinach
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gOlive oildivided
  • ¼ cup chopped30 gWalnutschopped
  • ⅔ cup sprigs6 gFresh dillfinely chopped
  • 2⅛ tsp chopped4 gFresh mintfinely chopped
  • 2 tsp10 gLemon juice
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 2⅓ cups sliced250 gCucumbercut into sticks
  • 3½ medium200 gCarrotspeeled and cut into sticks

Steps

  1. Cut the cucumber and carrot into sticks and chill them while you make the dip.
  2. Toast the walnuts in a dry skillet over medium heat, stirring, 3 to 4 minutes until fragrant; tip them onto a plate.
  3. In the same skillet, warm half of the olive oil over medium heat, add half of the garlic and cook 30 seconds, then add the spinach and cook, tossing, 2 to 3 minutes until fully wilted.
  4. Move the spinach to a sieve, press out the liquid, cool 10 minutes, then chop it finely.
  5. In a bowl, stir the yogurt with the remaining half of the garlic, the lemon juice, salt and black pepper until smooth.
  6. Fold the chopped spinach, dill and mint into the yogurt, then spread the dip in a shallow bowl.
  7. Wipe the skillet, warm the remaining half of the olive oil over low heat, stir in the paprika and red pepper flakes for 20 seconds until the oil turns red, and spoon it over the dip.
  8. Scatter the toasted walnuts on top and serve with the cucumber and carrot sticks.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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