When I was asked to bring a dip for appetizers to dinner, I hunted around and found the perfect healthful recipe I could which happily had the non-vegetable eaters scarfing it up!
Not a dip person? This recipe might change your mind. (It did mine!) Local spinach is in season at the Farmers’ Market. Fresh spinach is good and good for you – lots of iron. Be sure to take the stems off and wash the spinach thoroughly in a sink or large bowl until all the sand is gone, no grit please in the dip. Several separate rinses are needed. Helpful Hint: I discovered the ripping the spinach away from the central vein and into smaller pieces helps it wash cleaner, when it is very curly spinach.
Just in time for your weekend barbecue, I give you this Greek Spinach Dip Recipe from www.tastebook.com Suggestion: serve with Pita chips.
Greek Spinach Dip
http://www.tastebook.com/recipes/1298278-Greek-Spinich-Dip retrieved February 5, 2012.
2 tablespoons olive oil
1/4 cup roughly chopped shallots
4 green onions, chopped
1 tablespoon minced garlic
12 ounces spinach leaves
1/2 teaspoon salt
1/2 teaspoon fresh lemon zest
2 teaspoons fresh lemon juice
1 cup Greek yogurt
1/2 cup finely crumbled feta cheese
2 tablespoons chopped fresh dill
Freshly ground black pepper
1. Heat oil in a large frying pan over high heat. Add shallots, onions, and garlic and cook, stirring often, until fragrant, about 1 minute. Add spinach and cook, stirring often, until wilted, about 2 minutes.
2. Using a slotted spoon, scoop spinach into a food processor; pulse until roughly puréed, about 5 pulses. Add remaining ingredients except pepper, pulse once just to combine, then season to taste with pepper.
Nutritional Information Calories:86 (68% from fat) Protein:3.7g Fat:6.5g (sat 3.2) Carbohydrate:3.6g Fiber:1g Sodium:227mg Cholesterol:10mg Note: Nutritional analysis is per serving.
Source: Don Lawson