Spinach and Yogurt Dip

Name: Spinach and Yogurt Dip
Total time: 20 min
Yield: 2 cups
Cuisine: middle eastern
Ingredients: 1 1/2 pounds spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach); 1 to 2 large garlic cloves (to taste); Salt to taste; 1 cup thick plain yogurt; 2 tablespoons extra virgin olive oil; 2 allspice berries, ground, or 1/8 teaspoon ground allspice (more to taste); 1 clove, ground, or 1/8 teaspoon ground clove; 1/8 teaspoon freshly grated nutmeg; 1/8 teaspoon ground cinnamon; 1 scant teaspoon coriander seeds, or 1 teaspoon freshly ground coriander; Chopped walnuts for garnish (optional)

By Martha Rose Shulman

Total Time: About 20 minutes
Rating: 4(53)
Comments: Read comments

A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.

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Ingredients

Yield:2 cups

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)

Ingredient Substitution Guide

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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.

Tip

Advance preparation: The spinach can be prepared and wilted up to 3 days ahead and kept in the refrigerator.

Ratings

4 out of 5

53 user ratings

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Comments

Kamal5 years ago

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!

Linda7 years ago

I found the cinnamon to be overpowering and would leave it out if I made it again.

Donna2 years ago

It would be nice if you explained how to make this with frozen spinach.

Kamal5 years ago

Linda7 years ago

I found the cinnamon to be overpowering and would leave it out if I made it again.

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