Spinach-Garlic Yogurt
['3 tablespoons extra-virgin olive oil, divided', '2 11-ounce packages baby spinach', '1 garlic clove, finely grated', '1 1/2 cups plain 2% fat Greek yogurt', '1/2 cup finely chopped fresh cilantro', 'Kosher salt']
Heat 1 tablespoon oil in a large skillet over high heat. Add half of spinach and cook, tossing often, until just wilted; transfer to a colander and let cool. Repeat with 1 tablespoon oil and remaining spinach. Squeeze spinach well to remove excess water, then coarsely chop.
Mix chopped spinach, garlic, yogurt, cilantro, and remaining 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 1 hour before serving.
DO AHEAD: Spinach-garlic yogurt can be made 1 day ahead. Keep chilled (garlic flavor will intensify as it sits).
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