Spinach and Yogurt Dip Recipe

Name: Spinach and Yogurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach); 1 -2 large garlic clove (to taste); salt; 1 cup thick plain yogurt; 2 tablespoons extra virgin olive oil; 2 allspice berries, ground (more to taste) or ⅛ teaspoon ground allspice (more to taste); 1 cloves, ground or ⅛ teaspoon ground cloves; ⅛ teaspoon freshly grated nutmeg; ⅛ teaspoon ground cinnamon; 1 teaspoon coriander seeds or 1 teaspoon freshly ground coriander

Servings: persons

1 12 lbs spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach)
1 -2 large garlic clove (to taste)
salt
1 cup thick plain yogurt
2 tablespoons extra virgin olive oil
2 allspice berries, ground (more to taste) or ⅛ teaspoon ground allspice (more to taste)
1 cloves, ground or ⅛ teaspoon ground cloves
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon ground cinnamon
1 teaspoon coriander seeds or 1 teaspoon freshly ground coriander

1
1.
2
Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes.
3
Rinse and squeeze out excess water and chop coarsely.
4
2.
5
Pound the garlic to a paste with salt in a mortar and pestle.
6
Stir into the yogurt and set aside.
7
3.
8
Heat the olive oil over medium heat in a wide, heavy skillet and add the spices.
9
Cook, stirring, until they begin to sizzle, and add the spinach.
10
Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes.
11
Transfer to a food processor and pulse to a puree.
12
Add the yogurt and blend together.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 12 lbs spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach), 1 -2 large garlic clove (to taste), salt, 1 cup thick plain yogurt, and more.

Yes, Spinach and Yogurt Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach and Yogurt Dip

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