Spinach Yogurt Dip Recipe By Tasty Food

SPINACH AND YOGURT DIP

Spinach and Yogurt Dip image

A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.

Provided by Martha Rose Shulman

Categories condiments, appetizer

Time 20m

Yield 2 cups

Number Of Ingredients 11

Ingredients

1 1/2 pounds spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach)
1 to 2 large garlic cloves (to taste)
Salt to taste
1 cup thick plain yogurt
2 tablespoons extra virgin olive oil
2 allspice berries, ground, or 1/8 teaspoon ground allspice (more to taste)
1 clove, ground, or 1/8 teaspoon ground clove
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1 scant teaspoon coriander seeds, or 1 teaspoon freshly ground coriander
Chopped walnuts for garnish (optional)

Steps:

Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams

BORANI-YEH ESFENAJ (SPINACH YOGURT DIP)

Borani-yeh Esfenaj (Spinach Yogurt Dip) image

There are many types of Iranian borani, or yogurt-based dishes, and spinach borani is a classic. What sets borani-yeh esfenaj apart from a simple mix of wilted spinach and yogurt is that the spinach is first cooked down with flavorful golden onions, garlic and turmeric. The preparation of the onion is the backbone of the dish and not to be overlooked. Rather than cooking the onion low and slow, as is done when caramelizing, it's cooked quickly over a higher heat to draw out its sweet and sharp flavors. Creamy Greek yogurt is mixed with thinner regular yogurt for a balanced consistency. Use more or less of either depending on your preference: You can serve the borani thicker as a dip with pita crackers or flat breads, or thinner as a light lunch or snack alongside rice.

Provided by Naz Deravian

Categories snack, dips and spreads, vegetables, appetizer, side dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
1 medium yellow onion, finely chopped
2 large garlic cloves, finely grated
Salt and black pepper
1/4 teaspoon ground turmeric
12 ounces fresh baby spinach, or thawed frozen spinach (no need to squeeze)
1 cup plain Greek yogurt
1 tablespoon regular plain yogurt (or water; see Tip), plus more as needed
1/2 teaspoon lemon zest and 1 tablespoon lemon juice, plus more juice to taste

Steps:

In a large (12-inch) pan, heat the oil over medium-high. Add the onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium-low, add the garlic, sprinkle with a little salt, stir and cook until fragrant, about 2 minutes. Add the turmeric, stir and cook until fragrant, about 30 seconds.
Add about half the spinach and increase the heat to medium. Using tongs, quickly and continuously toss the spinach with the onion mixture until slightly wilted and reduced in volume. Add the rest of the spinach, ½ teaspoon salt and ¼ teaspoon black pepper. Toss and cook until the spinach is wilted and any liquid has evaporated, 3 to 5 minutes. Increase the heat slightly if the spinach releases too much water. Transfer the spinach mixture to a bowl and cool to room temperature.
To the cooled spinach, add the Greek yogurt, regular plain yogurt, lemon zest and lemon juice. Stir well to combine, and add salt to taste. If the mixture is too thick, thin out with more regular yogurt, 1 tablespoon at a time. Taste and add more salt and lemon juice as needed. Cover and refrigerate for at least 2 hours and up to 24 hours. Stir to combine, then drizzle with olive oil and serve.

GREEK YOGURT SPINACH VEGGIE DIP

Greek Yogurt Spinach Veggie Dip image

Based on a back of the package recipe from Knorr, with only a couple of changes. The tartness from the Greek Yogurt is delicious! If you really love sour and firm Greek yogurt, use Chobani or Fage. However, if you prefer a sweeter/creamier variety, use Stonyfield or Greek Gods. For a super sour punch, use Siggi's. The original recipe also calls for Mayo, instead of Sour Cream. However, I have found that the "eggy/oil" of mayonaise to be a strange contrast to the lovely greek yogurt, so prefer sour cream. (Inspired by The Modern Dad) If you are trying to go low fat, choose non-fat varieties for the yogurt and sour cream. However, you will loose the creaminess which is ah-so-nice especially when paired with a spicy dish!

Provided by Norah Shannon

Categories < 15 Mins

Time 12m

Yield 4 Cups, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 ounce) box frozen chopped spinach, cooked, cooled and squeezed dry
1 cup Greek yogurt
1 cup sour cream
1 (1 1/2 ounce) package vegetable soup mix
1 red bell pepper, diced (optional)
3 green onions, chopped (optional)

Steps:

Combine all ingredients.
Chill for 2 Hours, or overnight.
Serve to your favorite people!

Nutrition Facts : Calories 81.9, Fat 6.1, SaturatedFat 3.4, Cholesterol 15.1, Sodium 382.8, Carbohydrate 5.3, Fiber 1.2, Sugar 1.4, Protein 2.5

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Spinach Yogurt Dip Recipe By Tasty Food

SPINACH AND YOGURT DIP

A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.

BORANI-YEH ESFENAJ (SPINACH YOGURT DIP)

GREEK YOGURT SPINACH VEGGIE DIP

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