Borani-Yeh Esfenaj (Spinach Yogurt Dip)

cooking.nytimes.com

Doug Hales

3 tablespoons extra-virgin olive oil, plus more for serving

1 medium yellow onion, finely chopped

2 large garlic cloves, finely grated

Salt and black pepper

¼ teaspoon ground turmeric

12 ounces fresh baby spinach, or thawed frozen spinach (no need to squeeze)

1 cup plain Greek yogurt

1 tablespoon regular plain yogurt (or water; see Tip), plus more as needed

½ teaspoon lemon zest and 1 tablespoon lemon juice, plus more juice to taste

Directions at cooking.nytimes.com

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