This Spinach and Yogurt Dip with Caramelized Onion is a great and easy appetizer.

This was one of the dishes Belle chose for our November Saturday Open House dinner (okay I think she chose all the menu items). I love to cook but I don’t like deciding what to cook. Tell me beef, poultry, fish, vegetarian, Mexican, Italian, Thai, Japanese – whatever it is you feel like – and I can go from there, but I need an idea to start with.

I adapted this recipe from Small Bites, a nice little book that comes in handy when you’re entertaining. There were no leftovers with this one – and I tripled the recipe! For some reason I have no pictures of this – oh, yes I remember why. I was still cooking while the appetizers were being served.

Belle’s note: It’s too bad we didn’t get a picture of this. It was a very nice dip – different enough but not too different that people didn’t want to give it a try. The original recipe called for just mixing everything together, but we found this much too awkward to work as a dip, so Ward threw everything into the food processor – the result? A very delicious, slightly chunky dip that everyone loved.

Spinach and Yogurt Dip with caramelized onion

350g (12 oz) spinach, chopped
1 tsp sea salt
2 tbsp olive oil
2 large onions, finely sliced
2 garlic cloves, minced or pressed
1 cup full-fat yogurt
Sea salt
Freshly ground black pepper
pita bread, cut into quarters for serving

1. Place spinach and salt in a covered saucepan over medium-low heat for 2 minutes or until wilted. Drain, rinse with cold water, and squeeze out the water.
2. Put oil, onions and garlic in a frying pan and sauté for 20 minutes or more, until the onions are caramelized and golden brown. Remove from heat and let cool.
3. In a large bowl mix the onions, yogurt and spinach. Season with salt and pepper. Place in food processor and process until slightly chunky.
4. Refrigerate.
5. Heat pita bread in toaster oven or regular oven.
6. Serve with the warmed pita bread.

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