Yogurt Spinach Dip Food

HEALTHY SPINACH DIP

Steps:

• Place the spinach in a mesh strainer; run under warm water until the spinach is defrosted. Squeeze the excess liquid from the spinach until dry.
• Combine yogurt, cream cheese, water chestnuts, salt, onion powder, garlic powder, and parsley in the bowl of a food processor. Process 30 seconds, scrape down the sides, then process an additional 30-60 seconds until smooth.
• Transfer the mixture to a mixing bowl. Add the spinach and mix with a rubber spatula until combined.
• Place in the refrigerator and chill for at least 1 hour.
• Serve with pita or your favorite sliced raw vegetables.

SPINACH AND YOGURT DIP

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.

SPINACH YOGURT DIP RECIPE BY TASTY

Steps:

• Place Greek yogurt and feta cheese in a food processor. Process until fully combined and mostly smooth.
• Add in baby spinach, parsley, mint, Frank's Red Hot Original, lemon zest and juice, and goat cheese.
• Continue to process until everything is broken down into a dip, about 1 minute. Serve with chips or pretzels.
• Enjoy!

SPINACH DIP WITH GARLIC, YOGURT AND DILL

Steps:

• If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
• In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
• Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
• Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.

SPINACH-YOGURT DIP WITH SIZZLED MINT

Steps:

• Preheat oven to 350°F. Toast walnuts on a baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; finely crush with the side of a chef's knife.
• Place a medium skillet over medium heat and add 1/2 cup water. As soon as you see bubbles, add one-third of the spinach and cook, stirring occasionally, until most of the spinach is wilted, then add more. Continue to cook, stirring occasionally, until all the spinach is in the pan and wilted, 6-8 minutes. Transfer spinach to a bowl of ice water to stop the cooking and lock in its bright green color. Drain and squeeze out excess liquid. Finely chop spinach and set aside.
• Wipe out skillet and heat 2 Tbsp. oil over medium. Cook onion, stirring occasionally, until soft but without taking on any color, 6-8 minutes. Add garlic and a pinch of salt and cook, stirring occasionally, until garlic is softened, 2-3 minutes. Transfer to a small bowl.
• Heat remaining 4 Tbsp. oil in a small skillet over medium. Once oil begins to shimmer, remove from heat and stir in dried mint. The oil will sizzle immediately and the mint will become fragrant. Transfer to a small bowl; season with salt.
• Combine yogurt, lemon juice, onion mixture, half of the walnuts, and reserved spinach in a medium bowl. Taste and season with salt and pepper. Scrape into a shallow serving bowl and use the back of a spoon to carve a few swirls into the dip. Top with remaining walnuts and spoon sizzled mint oil over.

HOT SWISS AND SPINACH DIP WITH YOGURT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together creamy salad dressing, plain yogurt, chopped spinach, green chile peppers, Swiss cheese, Parmesan cheese, garlic, salt and ground black pepper.
• Transfer the mixture to a 9 inch pie pan. Bake in the preheated oven 25 to 30 minutes, until bubbly and lightly browned. Sprinkle with tomato before serving.

IRANIAN YOGURT AND SPINACH DIP - BORANI ESFANAAJ

Steps:

• Steam baby spinach until just wilted.
• Drain well and chop fine.
• Mince 1/2 medium clove garlic and saute in 1 tbs unrefined extra virgin olive oil, then add the chopped spinach and a pinch or two sea salt. Stir.
• Remove from stove and allow to cool, then squeeze out excess liquid.
• Toast chopped walnuts in a dry frying pan until fragrant. Be careful not to burn! Set aside to cool.
• In a bowl and the yogurt, other half minced garlic, baby spinach, and dried mint and sea salt to taste, stir gently.
• Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.
• Serve with lavash (flatbread from Iran) or "some crisped-up-in-the-oven whole wheat pita bread!" (Yes we don't do that being gluten free! I use more yogurt and serve this as a salad to mix with Middle Eastern rice dishes.).
• Enjoy!