This recipe is so delicious - and nutritious - it's unbelievable. Seriously. You'll have to try it for yourself. I found this yummy dip over at food52 and whipped it up in time for an Oscar watch party on Saturday.
If you're not really into spinach [I'll admit, it's not one of the "cool" veggies], you may be thinking, "Woah. There's so much of that green stuff that even Popeye wouldn't be okay with this recipe," think again. I much prefer finger food veggies [read: carrots, celery] to spinach and I couldn't stop eating it. Even my quasi-lactose-intolerant friend ate her fair share. The only thing that put an end to the eating? When we reached clear down to the bottom of the bowl.
Yup, we finished it off long before Billy Crystal took the stage.
12 oz. of fresh spinach (2 bags is more than enough)
1 clove garlic, minced (or 1/2 tsp garlic powder)
2 tbsp. olive oil plus extra
10 oz. thick, plain Greek yogurt
salt
pepper
2 oz. low-fat shredded cheese (Cheddar is fine)
3 oz. low-fat sour cream
What to do:
1. Blanche the spinach. If this sounds scary to you, not to worry. Here's the lowdown. Bring a huge pot of water to a boil. After rinsing the spinach, throw it all into the pot and let it cook for about 30 seconds or until it's bright green. Then promptly remove from heat and strain in ice/cold water. And there you have it - blanched spinach!
2. So your large amount of spinach is about to get much, much smaller. Next thing to do is: squeeze out all excess water until the spinach is in a compact little ball. This will take a minute or two.
3. Get out a large knife and get to chopping, until it's all in little pieces. Great wrist workout.
4. Put your minced garlic clove/powder into a frying pan, add 2 tbsp. of olive oil, a few pinches of salt, and sauté. Add your lovely ball of spinach and stir occasionally for a few minutes.
5. Once you're done cooking, allow the oil-drenched spinach to cool down. Then repeat Step #2: get rid of all liquidy substance in the spinach.
6. In a good size mixing bowl/Tupperware, plop in your yogurt, sour cream, shredded cheese, add the spinach, and stir, stir, stir. Add another pinch or two of salt, pepper, and even some garlic til your taste buds are delighted.
7. Voila! Swizzle some olive oil on the top and you're done. The original recipe recommends throwing a little dried mint and crushed walnuts into the mix, but it's your call. I didn't and it was delicious. But I bet it would be delicious with the addition, too.
8. Serve with fancy-schmancy wheat crackers, pita chips,Wheat Thins*, carrots*, anything your little heart desires.
* We used these. Mmm, it was good.
Spinach and Yogurt Dip
[from Shayma at food52]
What you'll need: 12 oz. of fresh spinach (2 bags is more than enough)
1 clove garlic, minced (or 1/2 tsp garlic powder)
2 tbsp. olive oil plus extra
10 oz. thick, plain Greek yogurt
salt
pepper
2 oz. low-fat shredded cheese (Cheddar is fine)
3 oz. low-fat sour cream
What to do:
1. Blanche the spinach. If this sounds scary to you, not to worry. Here's the lowdown. Bring a huge pot of water to a boil. After rinsing the spinach, throw it all into the pot and let it cook for about 30 seconds or until it's bright green. Then promptly remove from heat and strain in ice/cold water. And there you have it - blanched spinach!
2. So your large amount of spinach is about to get much, much smaller. Next thing to do is: squeeze out all excess water until the spinach is in a compact little ball. This will take a minute or two.
3. Get out a large knife and get to chopping, until it's all in little pieces. Great wrist workout.
4. Put your minced garlic clove/powder into a frying pan, add 2 tbsp. of olive oil, a few pinches of salt, and sauté. Add your lovely ball of spinach and stir occasionally for a few minutes.
5. Once you're done cooking, allow the oil-drenched spinach to cool down. Then repeat Step #2: get rid of all liquidy substance in the spinach.
6. In a good size mixing bowl/Tupperware, plop in your yogurt, sour cream, shredded cheese, add the spinach, and stir, stir, stir. Add another pinch or two of salt, pepper, and even some garlic til your taste buds are delighted.
7. Voila! Swizzle some olive oil on the top and you're done. The original recipe recommends throwing a little dried mint and crushed walnuts into the mix, but it's your call. I didn't and it was delicious. But I bet it would be delicious with the addition, too.
8. Serve with fancy-schmancy wheat crackers, pita chips,Wheat Thins*, carrots*, anything your little heart desires.
* We used these. Mmm, it was good.
2 comments:
Sounds delicious! Are you sure you didn't buy it from the store and put it in tupperware to make it look like you made it? :)
oh yummmmmmm
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