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 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; ⅛ teaspoon freshly grated nutmeg; ⅛ teaspoon ground cinnamon; 1 scant teaspoon coriander seeds, or 1 teaspoon freshly ground coriander; Chopped walnuts for garnish (optional)

Servings: persons

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
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon ground cinnamon
1 scant teaspoon coriander seeds, or 1 teaspoon freshly ground coriander
Chopped walnuts for garnish (optional)

1
Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes.
2
Rinse and squeeze out excess water and chop coarsely.
3
Pound the garlic to a paste with salt in a mortar and pestle.
4
Stir into the yogurt and set aside.
5
Heat the olive oil over medium heat in a wide, heavy skillet and add the spices.
6
Cook, stirring, until they begin to sizzle, and add the spinach.
7
Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes.
8
Transfer to a food processor and pulse to a puree.
9
Add the yogurt and blend together.
10
Transfer to a bowl or platter.
11
Serve on croutons or with crudites such as red pepper squares, or with pita triangles.
12
Garnish with chopped walnuts if desired.
13
Serve with pita bread.

178

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 11 ingredients. The key ingredients include: 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, 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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