Spinach and Yogurt Dip
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach)
- 1 to 2large garlic cloves (to taste)
- Salt to taste
- 1cup thick plain yogurt
- 2tablespoons extra virgin olive oil
- 2allspice berries, ground, or ⅛ teaspoon ground allspice (more to taste)
- 1clove, ground, or ⅛ teaspoon ground clove
- ⅛teaspoon freshly grated nutmeg
- ⅛teaspoon ground cinnamon
- 1scant teaspoon coriander seeds, or 1 teaspoon freshly ground coriander
- Chopped walnuts for garnish (optional)
Nutritional analysis per serving (4 servings)
143 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 7 grams protein; 562 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
- Step 2
Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
- Step 3
Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.
- Advance preparation: The spinach can be prepared and wilted up to 3 days ahead and kept in the refrigerator.
Private Notes
Comments
Great recipe! I replaced the cinnamon with a mix of turmeric and some paprika, as I felt like cinnamon would take over the taste. I also added a quarter of a red onion and some lemon juice. Delicious!
I found the cinnamon to be overpowering and would leave it out if I made it again.
It would be nice if you explained how to make this with frozen spinach.
Great recipe! I replaced the cinnamon with a mix of turmeric and some paprika, as I felt like cinnamon would take over the taste. I also added a quarter of a red onion and some lemon juice. Delicious!
I found the cinnamon to be overpowering and would leave it out if I made it again.