SPINACH DIP (about 2 cups)
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
- 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.
- In a bowl stir together well the spinach, yogurt, mayonnaise, cucumber, radish, onion, scallions, garlic paste, tarragon, vinegar and salt and pepper to taste.
from Aunt Roz