Yogurt Spinach Dip
Appetizers
minced and divided into two separate batches.
(not necessarily extra virgin, but the type you use for sautéing)
minced [the original called for a sprinkling of dried mint on top - even though she strongly discouraged fresh, it's all I had)
crushed, sprinkled on top
to drizzle on top
1. Blanch the baby spinach for one minute, then drain in a colander.
2. Once cooled, squeeze little hand-shaped balls of the spinach to get all the liquid out. Chop fine.
3. Sauté one clove of garlic in 2 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes.
4. Remove from stove, allow to cool, then squeeze out any more excess liquid (yes, there will be some).
5. In a bowl, add yogurt, a clove of minced garlic, baby spinach, fresh mint and stir gently. Add salt to taste.
6. Transfer to a wide bowl you are serving it in, and sprinkle with crushed walnuts and a lazy trail of olive oil.
7. Serve with lavash or whole wheat pita. [I served it with sangak bread, similar to a fresh lavash.]
My riff on a Food 52 contest winner.
The Food52 Cookbook
Per Serving (excluding unknown items): 123 Calories; 10g Fat (73.3% calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.