Spicy Spinach Dip with Pine Nuts

By sandycon

Ingredients

• 1 cup Greek-style plain nonfat yogurt
• 2 tablespoons extra-virgin olive oil
• 1/4 cup pine nuts
• 1/2 small sweet onion, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon pure chile powder
• Pinch of cayenne
• One 10-ounce package frozen whole-leaf spinach, thawed
• Salt

Preparation

Step 1

Scoop the yogurt into a paper towel-lined strainer set over a bowl. Let stand at room temperature for 30 minutes. You should end up with a 1/2 cup yogurt.

Meanwhile, heat the olive oil in a small skillet. Add the pine nuts and minced onion and cook over high heat, stirring frequently, until the onion is softened and lightly browned and the pine nuts are golden, 4 to 5 minutes. Add the cumin, coriander, chile powder and cayenne and cook, stirring, for 1 minute. Scrape into a bowl.

Using your hands or a potato ricer, squeeze the spinach until very dry, then coarsely chop it and discard any stringy pieces. Stir the spinach and yogurt into the onion mixture and season with salt.