Spicy Spinach Dip with Pine Nuts

By charlotteh371

The spinach dip can be refrigerated overnight.

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

2
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.

3
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.