59 minutes ago
Monday, April 5, 2010
I needed a quick spinach dip for a party, and since I knew many of the ladies were watching their weight, I didn't want to use my beloved full fat mayonnaise.
Instead, I made a nice Greek style dip with lemon and dill and fresh spinach that was blanched and sauteed.
I used a nonfat Greek style plain yogurt and it turned out great! No one could tell that I took out the fat! (then everyone could eat dessert without feeling guilty!).
I got the idea of using chopped walnuts for the top from a Persian recipe called Borani Esfanaaj, which is similar to this dip except there is no cheese added.
Greek Spinach & Yogurt Dip:
16 oz. package of fresh spinach leaves (not baby spinach, but the curly, thick old fashioned variety)
2 large cloves garlic, finely minced
2 teaspoons fresh lemon juice
8 ounces plain Greek yogurt (nonfat or low fat)
1/4 cup chopped chives or scallions
1/4 cup chopped fresh dill
a handful of crumbled feta cheese (optional)
Salt and pepper to taste
a handful of crumbled walnuts for the top
I like to use fresh spinach, but of course you can use a package of frozen chopped spinach.
If you are using frozen, make sure after defrosting you squeeze out all the excess water.
Steam your spinach and cook it with the remaining minced garlic clove in a little olive oil till fragrant. Set aside.
When the spinach has cooled, add the rest of the ingredients along with the other raw garlic clove and mix together with the yogurt.
Lay out in a flat round dish and sprinkle with walnut pieces.
Drizzle with a little olive oil just before serving.
Serve with warm naan bread or pita bread.