Spicy Spinach Dip
 
Ingredients
  • 1 cup Greek-style plain nonfat yogurt
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup pine nuts
  • ½ small sweet onion, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon pure chili powder
  • Pinch of cayenne
  • One bunch of spinach (or 10-ounce package frozen whole-leaf spinach, thawed)
  • Salt
  • Squeeze of lemon
Instructions
  1. Mise en place ~ Gather ingredients.
  2. Scoop the yogurt into a coffee filter or paper towel-lined strainer set over a bowl.
  3. Strain at room temperature for 30 minutes; you should end up with a ½ cup yogurt.
  4. Heat olive oil in a small skillet.
  5. Add minced onions, sauté.
  6. Add pine nuts.
  7. Stir over high heat until onion and pine nuts are golden brown, watch carefully as this mixture can go from golden to burned in a moment.
  8. Stir cumin, coriander and chili powder into pan, just to bloom the spices.
  9. Remove from heat and allow mixture to cool.
  10. Meanwhile steam spinach, then squeeze as much liquid from the spinach as possible; using your hands or a potato ricer.
  11. Finely chop spinach, pay particular attention to cut the stringy stems and veins into small pieces.
  12. Place spinach in a medium bowl and stir in onion - pine nut – yogurt mixture to thoroughly combine, add salt to taste and stir again.
  13. Add a few drops of lemon juice with the salt.
Notes
Note: This may be made up to 24 hours before serving (store covered, in the refrigerator.)
Recipe by Make Mine Lemon at https://www.makeminelemon.com/spicy-spinach-dip/