SPINACH DIP

SPINACH DIP (about 2 cups)

Appetizers, dips and spreads, spinach dip with baby carrots 2 Appetizers, dips and spreads, spinach dip with baby carrots 3

¾ pound spinach (about 1 bunch), coarse stems discarded and the leaves washed well and drained

1 cup plain yogurt

¼ cup mayonnaise

½ cup peeled, seeded and finely chopped cucumber

½ cup finely chopped radish

¼ cup minced onion

2 scallions, minced

1 large garlic clove, minced and mashed to a paste with ½ teaspoon salt

2 teaspoons minced fresh tarragon or ¼ teaspoon dried, crumbled

pita toasts or crudités as an accompaniment


  1. In a large, heavy saucepan cook the spinach in the water clinging to the leaves, covered, over moderate heat, stirring once or twice, for 3 to 4 minutes, or until it is wilted, refresh it under cold water and drain it well into a colander. Squeeze the spinach dry by handfuls and chop it fine.
  1. In a bowl stir together well the spinach, yogurt, mayonnaise, cucumber, radish, onion, scallions, garlic paste, tarragon, vinegar and salt and pepper to taste.
  1. Serve dip with pita toasts or crudités.

 

from Aunt Roz

 

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