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
Freshly ground black pepper
pita bread, cut into quarters for serving
- 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.
- 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.
- In a large bowl mix the onions, yogurt and spinach. Season with salt and pepper. Place in food processor and process until slightly chunky.
- Heat pita bread in toaster oven or regular oven.
- Serve with the warmed pita bread.