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5.0 from 3 votes

Turkish Spinach Dip - Ispanak Borani

Ispanak Borani is a creamy, earthy, and delicious Turkish dip made with spinach, onions, garlic, and yogurt. It’s usually served as an appetizer, or a side dish and is best when served with warm bread or pita.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 people
Calories: 127 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: Mediterranean , Middle Eastern , Turkish

Ingredients

  • 1 tablespoon good quality olive oil
  • 1 banana shallot or small onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 500 g baby spinach
  • ⅓ teaspoon salt
  • 1 cup thick yogurt
For Garnishing
  • 1 tablespoon good quality olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon chili flakes

Instructions

    Cup of Yum
  1. Start by thoroughly washing the spinach, especially if using fresh leaves. Spinach can carry a lot of dirt, so take your time to rinse it well. If you’re using frozen spinach, allow it to thaw and then squeeze out as much water as possible.
  2. Heat a tablespoon of olive oil in a large pan over medium heat. Add the shallots and sauté for a few minutes, until softened but not browned.
  3. Stir in the minced garlic along with salt, and sauté for another minute, until fragrant.
  4. Add the spinach to the pan and cook for about 5 minutes, stirring occasionally, until it wilts down. Fresh spinach releases quite a bit of liquid, so continue cooking until the moisture evaporates, leaving the spinach dry and tender.
  5. Once cooked, let the spinach cool for 10 minutes.
  6. In a mixing bowl, add the cooked spinach and the yogurt. Stir everything together until well combined. Check the seasoning, and adjust it to your taste. Transfer to a serving plate.
  7. Heat a tablespoon of olive oil in a small pan, add the chili flakes and paprika. Stir and drizzle over the top of borani before serving.

Notes

  • Use a firm yogurt as runny yogurt will make your dip watery and not very pleasant looking. If you can't find firm yogurt, drain runny yogurt using a cheese cloth for a few hours, ideally overnight.
  • Thoroughly wash the spinach, as it can carry a lot of dirt. Soak it in plenty of water and take your time to rinse it well.
  • To make a vegan version, substitute the yogurt with a plant-based alternative. There are plenty of great dairy-free yogurts made from almonds, coconuts, or cashews that can work just as well.
  • If you want to use frozen spinach, make sure to drain it thoroughly after thawing to avoid a watery dip. 
  • Alternatively, you can cook your spinach in an air fryer following this Air Fryer Sautéed Spinach with Onion recipe.

Nutrition Information

Calories 127kcal (6%) Carbohydrates 8g (3%) Protein 9g (18%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.003g Cholesterol 3mg (1%) Sodium 314mg (13%) Potassium 796mg (23%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 11780IU (236%) Vitamin C 37mg (41%) Calcium 184mg (18%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 127

% Daily Value*

Calories 127kcal 6%
Carbohydrates 8g 3%
Protein 9g 18%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.003g 0%
Cholesterol 3mg 1%
Sodium 314mg 13%
Potassium 796mg 17%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 11780IU 236%
Vitamin C 37mg 41%
Calcium 184mg 18%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.