This delicious Afghan dip combines creamy yogurt with spinach and garlic. Use it with Noni Afghani, our flatbread recipe.

Ingredients

• 1 cup yogurt (drained)
• 4 cup fresh spinach leaves (chopped)
• 1 medium onion (thinly sliced)
• 2 cloves garlic (crushed or minced)
• 2 tbsp oil

Method

Step 1

Yogurt: First, drain the yogurt for 60 minutes by placing in a cheese cloth and tying to a long wooded spoon set over a bowl to catch the draining water. (Some people place in a coffee filter or paper towel.)

Step 2

Spinach: Rinse and chop the spinach. Place it still damp in a sauce pan, cover, and cook till just wilted. Drain and squeeze out excess water. In a large skillet, cook onion in oil until soft, add garlic for one minute, then add spinach. Cook for 2 more minutes.

Step 3

Assemble: When cool, combine the spinach with yogurt. Add salt and hot pepper flakes to taste. Turn into a bowl and serve with hot naan (a round flatbread) or toasted pita chips. You can also serve chilled.