Turkish Yogurt and Spinach Dip
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 16-ounce bag baby spinach
- 2plump garlic cloves, halved, green shoots removed
- Salt, preferably kosher salt, to taste
- 1tablespoon freshly squeezed lemon juice (more to taste)
- 2tablespoons chopped fresh dill
- ½cup finely chopped parsley
- 2tablespoons chopped fresh mint, or 1 teaspoon dried mint
- 2 to 3tablespoons extra virgin olive oil
- 2cups thickened yogurt or thick Greek style yogurt
- 1bunch scallions, chopped (optional)
Nutritional analysis per serving (4 servings)
227 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 13 grams protein; 551 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.
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Preparation
- Step 1
Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.
- Step 2
Place the garlic in a mortar and pestle with ½ teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.
- Step 3
In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.
- Advance preparation: You can blanch the spinach up to three days ahead of preparing the dish. The dip will keep for a few days in the refrigerator, but it will become more pungent and the colors of the spinach and herbs will darken.
Private Notes
Comments
Microwave the spinach in between paper towels in 60 second increments at reduced power until just wilted. Chop and proceed with recipe
I added some za'atar as it seemed a little bland. Flavors developed upon sitting.
It’s spelled “cacık” (pronounced like “jah-jick”), not “caçik” (which would be pronounced like “jah-cheek”).
This was a great recipe to follow for a first-time dolma maker. I skipped the lamb, and it was still delicious and filling for dinner when paired with cucumber salad and yogurt. For the filling, I sautéed half a diced onion and cooked it with the tomato paste. Additionally, I added dill and parsley for more flavor. Next time, I would increase the amount of tomato paste, use a whole onion, and go heavier on the fresh herbs, along with generous squeezes of lemon at the end.
This is a decent yogurt base that incorporates spinach well. If I were writing the recipe, I would stress that longer soaking of the garlic in the olive oil will serve to cut the really intense raw garlic flavor. When I made this, all I tasted was garlic. If I make this again, I will either lightly cook the garlic, halve the amount, or attempt to soak it longer.
I used lowfat plain yogurt, which I adore, and ditched the herbs, which I am not a fan of. I upped the amount of fresh (used a garlic press) raw garlic. The dip is definitely not bland, and I need big flavor! It barely needed much salt at all, and using plain lowfat yogurt makes it much healthier and more piquant than using Greek. I really like how the raw garlic, EVOO, lemon, yogurt, spinach and salt become zesty together. Had with toasted tostadas.
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