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Spicy Spinach Dip With Pine Nuts

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“Posted for Zaar World Tour 2005. Recipe from Food & Wine Jan/2005 issue.”
1 3/4 cups

Ingredients Nutrition


  1. Scoop yogurt into a paper towel lined strainer set over a bowl.
  2. Let stand at room temp for 30 minutes.
  3. 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.
  4. Add the cumin, coriander, chile powder and cayenne, cook, stirring for 1 minute. Place in a bowl.
  5. Using your hands or a potato ricer, squeeze the spinach until very dry. (I've never used that technique before, I place spinach in a clean dish towel and squeeze dry).
  6. Add the spinach and the drained yogurt to the onion mixture, season with salt and stir well.
  7. Dip can be refrigerated overnight.

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