Spicy Spinach Dip
- 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
- Mise en place ~ Gather ingredients.
- Scoop the yogurt into a coffee filter or paper towel-lined strainer set over a bowl.
- Strain at room temperature for 30 minutes; you should end up with a ½ cup yogurt.
- Heat olive oil in a small skillet.
- Add minced onions, sauté.
- Add pine nuts.
- 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.
- Stir cumin, coriander and chili powder into pan, just to bloom the spices.
- Remove from heat and allow mixture to cool.
- Meanwhile steam spinach, then squeeze as much liquid from the spinach as possible; using your hands or a potato ricer.
- Finely chop spinach, pay particular attention to cut the stringy stems and veins into small pieces.
- Place spinach in a medium bowl and stir in onion - pine nut – yogurt mixture to thoroughly combine, add salt to taste and stir again.
- Add a few drops of lemon juice with the salt.
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/
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