Spinach yougurt dip

Name: Spinach yougurt dip
Cuisine: Korean, Asian
Ingredients: • 10 oz (285 g) baby spinach, rinsed and drained, but not patted dry; • ¼ cup (60 ml/2 fl oz) vegetable oil; • 1 large onion, finely chopped; •2 garlic cloves, minced or pushed through a press; • ½ teaspoon dried mint, plus more for serving; • ½ teaspoon ground cinnamon; • 2 cups (360 g) plain yogurt (not Greek); • ¾ teaspoon kosher salt, plus more as needed; • ¼ teaspoon freshly ground black pepper; • Toasted walnuts, for serving