Recipe: Mast o Esfenaj (Persian Yogurt and Spinach Dip)

Summer has finally lost some of its steam (har har) and I am so excited for Fall - sweaters, boots, apple cider and pumpkin-flavored EVERYTHING! Until September 22 when Fall officially starts, we're still getting some hot, muggy days in NYC and those cooling dishes are still hitting the spot. Mast-o-esfenaj, a cousin of other yogurt dishes mast-o-khiar and mast-o-musir, is another 'assembly only' dish great for warm days.

This recipe is adapted from the site Turmeric and Saffron - chock full of wonderful Persian recipes.

Mast o Esfenaj (Persian Yogurt and Spinach Dip)
2 cups of yogurt (again, I'm loyal to Fage 2% but use your favorite!)
1 10-ounce package of frozen spinach, thawed and drained well of excess water (you may want to stick it in a saute pan on medium for 5 minutes to 'dry it out')
1 teaspoon salt
1 teaspoon fresh-ground pepper
2 dashes of garlic powder
Walnuts (optional - I don't use them since I'm allergic)

All you have to do is mix everything up and then chill for a couple hours. Then enjoy with pita bread, chips, as a side dish or just by itself!

Mast o Esfenaj - Persian Yogurt and Spinach Dip

Bonus Persian Mom Tip: Growing up, instead of saran wrap my mom used to always save the little shower caps from hotel visits, which make perfect covers for leftovers or things going into the fridge. Genius!