Yoghurt & Spinach Dip, 'Borani Esfanaaj', in the Persian Manner

INGREDIENTS

• 2 small tubs very thick, drained yoghurt- I use Greek Yoghurt, 'Total Tage', (they come in a 5.3 oz tub).
• salt
• 2 tbsp olive oil (not your best, but the type you use for sautéing)
• dried mint for garnish (please do use dried vs. fresh mint, therein lies the beauty of this dish- the use of a woodsy, earthy dried herb)
• your best olive oil
• handful crushed walnuts
• 1 clove garlic, minced and divided into two separate batches.
• 2 packets baby (or regular) spinach, (6 oz packets)