 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Serve as a salad or a dip with fresh pita slices. Ingredients:
6 ounce baby spinach |
2 cloves garlic, halved, green shoots removed |
1 kosher salt to taste |
1 tbsp freshly squeezed lemon juice (more to taste) |
2 tbsp fresh dill, chopped |
1/2 cup parsley, chopped |
2 tbsp fresh mint, chopped |
2 1/2 tbsp extra virgin olive oil |
2 cups yogurt |
1/2 cup scallions, chopped (optional) |
Directions:
1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.
2. Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.
3. In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.
|
|