Spicy Spinach Dip With Pine Nuts |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Recipe from Food & Wine Jan/2005 issue. Ingredients:
1 1/2 cups plain nonfat yogurt |
2 tablespoons extra virgin olive oil |
1/4 cup pine nuts |
1/2 small sweet onion, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon chili powder |
1 pinch cayenne |
1 (10 ounce) package frozen spinach, whole leaves, thawed |
salt |
Directions:
1. Scoop yogurt into a paper towel lined strainer set over a bowl.
2. Let stand at room temp for 30 minutes.
3. Meanwhile, heat the olive oil in a small skillet. Add the pine nuts and minced onion and cook over high heat, stirring frequently until the onion is softened and lightly browned and the pine nuts are golden, 4 to 5 minutes.
4. Add the cumin, coriander, chile powder and cayenne, cook, stirring for 1 minute. Place in a bowl.
5. Using your hands or a potato ricer, squeeze the spinach until very dry. (I've never used that technique before, I place spinach in a clean dish towel and squeeze dry).
6. Add the spinach and the drained yogurt to the onion mixture, season with salt and stir well.
7. Dip can be refrigerated overnight.
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