|Frozen chopped spinach||10 Ounce (1 Package)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Plain yogurt||1 Cup (16 tbs)|
|Garlic clove||1 Small, finely chopped|
|Finely chopped mint/1/2 teaspoon dried mint||1 Tablespoon (Fresh)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Finely chopped roasted walnuts/Pecans||2 Tablespoon|
|Vegetable dippers||1⁄2 Cup (8 tbs) (Raw)|
1. Thaw and drain the spinach. Squeeze to remove all excess liquid.
2. Heat the oil in a medium-sized skillet and saut6 the onion until tender but not browned. Stir in spinach and cook for 2 minutes.
3. Combine the yogurt, garlic, mint, salt, and pepper in a medium-sized bowl. Stir in the spinach and nuts. Mix well. Chill.