SPINACH-YOGURT DIP WITH SIZZLED MINT
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Provided by Andy Baraghani
Categories Bon Appétit Appetizer Hors D'Oeuvre Spinach Dip Walnut Yogurt Mint Garlic
Yield 4 servings
Number Of Ingredients 10
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.
SPINACH WITH YOGURT AND MINT
Steps:
- Wash spinach, remove tough stems. Drain and steam in the liquid that clings to leaves.
- Chop onion and heat oil. Cook onion in hot oil until translucent.
- Drain spinach thoroughly.
- Mince garlic; chop mint and combine with yogurt, salt and pepper to taste.
- Chop walnuts, if used, and add to yogurt. Combine yogurt mixture with onion and spinach. Serve warm, not hot.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 510 milligrams, Sugar 5 grams
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.
Provided by Martha Rose Shulman
Categories condiments, appetizer
Time 20m
Yield 2 cups
Number Of Ingredients 11
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
TURKISH YOGURT AND SPINACH DIP
Known in Turkey as caçik, this garlicky mixture of green vegetables, fresh herbs and yogurt can be served as a salad or as a dip with pita and raw vegetables. Traditionally, caçik is made with a number of vegetables, including cucumbers, cabbage and beets.
Provided by Martha Rose Shulman
Categories easy, quick, dips and spreads, salads and dressings
Time 20m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 6 grams, Sodium 488 milligrams, Sugar 5 grams
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