Afghan Spinach Appetizer Dip Recipes

Steps:

• Wash the green onions and cut off the very ends (both ends). roughly chop and put into a food processor. Pulse until finely chopped.
• Put the oil in a large frying pan over medium heat. When the heat is hot, add the green onion and stir-fry for 5 minutes.
• Meanwhile, roughly chop 1/2 bunch cilantro (fresh green coriander) and pulse it in the food processor until finely chopped.
• Add the cilantro and spinach to the frying pan and stir for a minute until everything is well mixed.
• Add all the spices and stir again.
• Add the water, cover, and cook for 10 minutes. Check to see if the spinach is very tender, if not, recover and cook 5 more minutes.
• Remove cover and continue to cook over medium heat until all of the liquid has evaporated.
• Good seved with fresh basmati rice. I also like to eat this with lamb.

Steps:

• In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
• Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Steps:

• Wash the spinach several times to remove any sand, and finely chop.
• Put water into a medium-size saucepan until it comes up about 1" from the bottom of the pan.
• Add the spinach and boil over high heat for five minutes.
• Drain.
• In a large frying pan, over medium-high heat, put the oil and onion.
• Stir-fry until the onion is tender, adding the garlic the last couple of minutes.
• Add the cooked spinach and cook for 5 more minutes.
• Turn off heat and let cool.
• In a serving bowl mix together the yogurt, spinach mixture, cayenne, salt, pepper and ground coriander.
• Refrigerate overnight.
• The mixture needs to sit for a while in the fridge so that the flavors can marry.
• Serve with pita bread or naan.