- 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
- Scoop the yogurt into a paper towel-lined strainer set over a bowl. Let stand at room temperature for 30 minutes. You should end up with a 1/2 cup yogurt.
- 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.
- 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.
The spinach dip can be refrigerated overnight.
One Serving 99 cal, 7 gm fat, 1 gm saturated fat, 6 gm carb, 2 gm fiber.
Toasted baguette slices or crudités. Or use as a condiment for curries, steaks or roast chicken.