This is my recipe ‘find’ of the month. It is a quick, easy and delicious dip that you can make up to two days in advance. My clients loved this recipe I hope that you do too!
From ‘Big Night In’ by Dominca Marchetti
*makes about 1 ½ cups
3 Tbsp. unsalted Butter
1 garlic clove, minced
1/3 cup finely chopped yellow onion
1 (11oz) pkg baby spinach leaves, steamed, squeezed to remove excess water and chopped (about 2/3 cup) *You can use frozen spinach, if that is what you have on hand. Simply thaw, drain and measure out 2/3 cup.
¾ tsp. kosher or sea salt
1 cup whole milk Greek Style yogurt
¼ tsp ground cinnamon
Freshly ground pepper to taste
Melt the butter in a large skillet. Add the onion and garlic and cook over a low to medium heat, stirring frequently. You want the onion to be very soft and translucent. Remove the pan from the heat, cool and add the chopped spinach. Stir to combine.
In a bowl, combine the yogurt, salt, cinnamon, pepper and yogurt. Fold in the spinach and onion mixture. Let the dip sit for about half an hour to let the flavors mingle. Place in the fridge until cold.
The secret ingredient in this recipe is the cinnamon. It sounds unusual, but the pinch of cinnamon adds a haunting quality to the flavors of the dip.
This dip is outrageous served with pita chips, sliced cucumber, carrots and celery.
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