Tuesday, January 17, 2012

Healthy Spicy Spinach Dip with Pine Nuts

Healthy Spicy Spinach Dip with Pine Nuts
Makes about 1 1/2 cups dip or spread
As shared from the kitchen of Once Upon a Plate by Mari
Can be refrigerated overnight. Serve with pita crisps, tortilla chips,toasted baguette slices or crudites. Can be thinned down with a little milk if you like a thinner dip/spread. It also makes a nice condiment for grilled chicken, fish, or beef.
1 cup thick Greek Style nonfat yogurt
2 Tablespoons extra-virgin olive oil
1/4 cup pine nuts
1/2 small yellow, white, or sweet onion, finely minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pure chili powder (I used chipotle chili powder for it's hint of smoke)
Pinch of cayenne (small pinch if you like it mild, large pinch if you like it spicier)
One 10-ounce package frozen spinach, thawed OR 10-ounces baby spinach, steamed until just tender
Optional; a few drops lemon juice, additional toasted pine nuts for garnish
Heat olive oil in a small skillet, add minced onions and pine nuts, stir over high heat until onion and pine nuts are golden brown, watch carefully as this mixture can go from golden to overdone in a moment. Stir cumin, coriander and chili powder into pan, then remove from heat and allow mixture to cool.
Meanwhile, squeeze as much liquid from the spinach as possible; using your hands or a potato ricer. Finely chop spinach, paying particular attention to cut the stringy stems and veins into small pieces.
Place spinach in a medium bowl and stir in onion-pine nut mixture to thoroughly combine, add salt to taste and stir again.  I add a few drops of lemon juice with the salt.
Note: This may be made up to 24 hours before serving (store covered, in the refrigerator.)
Recipe adapted from Martha Stewart online.

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