Persian Spinach and Yogurt Dip

less than 1 point

Serve with crudités, pita, or crispy flatbread.

2  quarts water
1  pkg frozen spinach thawed
2  teaspoons butter
1/3  cup finely chopped sweet onion
1  garlic clove, minced
1/2  teaspoon salt
1  cup plain fat-free organic yogurt (such as Stonyfield Farm)
1/4  teaspoon freshly ground black pepper
1/8  teaspoon ground cinnamon

Squeeze spinach to remove water.
Melt butter 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, organic yogurt, black pepper, and ground cinnamon in a medium bowl. Let stand for 30 minutes. Refrigerate until chilled.

Yield: 13 servings (serving size: about 2 tablespoons)

  • Calories: 20
  • Fat: 0.7 g
  • Fiber: 0.3 g

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