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Persian Spinach and Yogurt Dip (Stage 5)
INGREDIENTS:
  • - 2 quarts water
  • - 1 (10-ounce) package fresh spinach, chopped (optional use frozen spinach and omit the boiling part)
  • - 2 teaspoons oil
  • - 1/3 cup finely chopped sweet onion
  • - 1 garlic clove, minced
  • - 1/2 teaspoon salt
  • - 1 cup plain fat-free  yogurt (such as Mountain High)
  • - 1/4 teaspoon freshly ground black pepper
  • - 1/8 teaspoon ground cinnamon

Bring 2 quarts water to a boil in a Dutch oven. Add fresh spinach, and cook for 1 minute. Drain well. Place spinach on several layers of paper towels; squeeze until barely moist.

Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic; cook 6 minutes or until onion is tender, stirring occasionally.

Remove from heat; stir in spinach and salt. Cool to room temperature.

Combine spinach mixture, plain yogurt, black pepper, and ground cinnamon in a medium bowl. Let stand for 30 minutes. Refrigerate until chilled.  Serve with crudités: sliced cucumbers, radishes, carrot sticks, etc.

 

 

 

Prep Time 00:10; Cook Time 00:10; Total Time 00:20; Calories 50; Carbohydrates 6 g; Fat 2 g; Protein 4 g; Serving Size 1/4 cup; Recipe Yield 6

Contributor  Adapted from Cooking Light

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