Ingredients
| spinach: 1 bunch |
| onions - yellow: 1 (diced) |
| garlic (minced): 2 tsp (minced) |
| corn oil: 1/4 cup |
| whole plain yogurt: 2 cups |
| cayenne pepper: 1/8 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| ground coriander: 1/2 tsp |
| white pita bread |
Afghan Spinach Appetizer Dip
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
Method
- Wash the spinach several times to remove any sand, and finely chop.
- Put water into a medium-size saucepan until it comes up about 1" from the bottom of the pan.
- Add the spinach and boil over high heat for five minutes.
- Drain.
- In a large frying pan, over medium-high heat, put the oil and onion.
- Stir-fry until the onion is tender, adding the garlic the last couple of minutes.
- Add the cooked spinach and cook for 5 more minutes.
- Turn off heat and let cool.
- In a serving bowl mix together the yogurt, spinach mixture, cayenne, salt, pepper and ground coriander.
- Refrigerate overnight.
- The mixture needs to sit for a while in the fridge so that the flavors can marry.
- Serve with pita bread or naan.