Spinaki Lemonato with Garlicky Naan Crostini

I Love Dip.  Not the sour cream and onion soup kind that you stick a potato chip in: the hummus, baba ganoush kind that you stick a veggie in or smear on pita. I've been obsessed with this spinach dip for years. I've found it at one restaurant only, so I recipe tested endlessly and cracked the code.  
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  • Level: Easy
  • Yield: 6 servings
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Ingredients

Spinaki Lemonato:

1/2 cup olive oil

1 head garlic, minced 

1/2 teaspoon fine sea salt 

1 bunch parsley, chopped 

1 bunch cilantro, chopped 

Two 16-ounce bags frozen chopped spinach, thawed 

2 lemons, plus more if needed 

Garlicky Naan Crostini:

1/4 cup unsalted butter, at room temperature

1 tablespoon minced garlic

1/4 teaspoon sea salt 

4 rounds of naan 

1/4 teaspoon fresh lemon zest 

1 teaspoon fresh parsley, chopped 

1/4 teaspoon flaky sea salt 

Directions

  1. For the Spinaki Lemonato:
  2. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and cook, stirring constantly to avoid burning, until it just begins to turn golden and has a strong aroma, 3 to 4 minutes. 
  3. Turn off the heat and add the salt, parsley and cilantro. 
  4. Strain the spinach and wring out as much excess water as possible. 
  5. Add the spinach to the pan, stir to combine and add the juice of the 2 lemons. Add more salt and lemon juice to taste.  
  6. For the Garlicky Naan Crostini: Heat a small skillet over medium heat and add in the butter, garlic and salt. Stir until the butter begins to bubble and the garlic is aromatic, 2 to 3 minutes. Set aside. 
  7.  Heat a large skillet over medium-high heat and once the pan is hot, pour in a quarter of the butter mixture. Add 1 round of naan immediately and flip a few times until there are pockets that are golden and crispy, 1 to 2 minutes. Set aside and repeat with the remaining rounds of naan until all are crisped and golden. If the garlic begins to burn, use a paper towel to wipe out the pan and add more garlic butter. 
  8.  Sprinkle the naan with the lemon zest, parsley and flaky sea salt. Cut into wedges and serve hot with the Garlic and Herb Spinach Dip.

Cook’s Note

The dip tastes best when it's cold, so feel free to refrigerate it a few hours or the day before serving.

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