Greek Spinach Dip Recipe = Vegetables are delectable

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.

INGREDIENTS

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

DIRECTIONS

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.

NOTES

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

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Farmer's Markets, Slow food and art in the kitchen, Vegetables and tagged , , , , , , . Bookmark the permalink.

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