85 minutes
A smooth and flavorful dip made with fresh spinach, yogurt, and aromatic spices, perfect as a side dish or with an array of cooked vegetables.
Fresh Spinach, washed and trimmed
0 oz
teaspoons
0 oz
teaspoons
Cayenne Pepper, optional
teaspoons
Freshly Roasted Ground Cumin Seeds
teaspoons
1. Prepare Spinach
Wash and trim 10 to 16 ounces of fresh spinach to ensure it's free of any sand or dirt.
2. Blanch Spinach
Bring 4 quarts of water to a boil in a large pot, adding 1 teaspoon of salt. Drop in the spinach, cover the pot, and let it blanch until the leaves are wilted. Immediately cool it under cold running water or in an ice bath.
3. Drain and Mince Spinach
Drain the spinach thoroughly in a colander, squeezing out as much excess water as possible with your hands. Mince the spinach finely and set it aside.
4. Prepare Yogurt Base
In a mixing bowl, stir 16 ounces of plain yogurt until smooth and creamy.
5. Mix Ingredients
Add the minced spinach to the yogurt, then season with 1 teaspoon of salt, freshly ground black pepper, cayenne pepper if desired, and freshly roasted ground cumin seeds. Mix thoroughly.
6. Refrigerate and Serve
Cover the bowl and refrigerate the dip for at least an hour. Serve cold with cooked vegetables or as a side dish with Indian meals.
Opt for full-fat Greek yogurt for its richness and tang. Fresh spinach is also key for a brighter flavor and more nutrients.
Wilt spinach just enough to soften, let it cool, then thoroughly squeeze out excess moisture to prevent a runny dip.
Season wilted spinach while warm with salt, a pinch of nutmeg, and lemon juice to enhance flavor absorption and brightness.
'Bloom' garlic or ground spices in warm olive oil before adding them to the yogurt to deepen the flavor profile.
Incorporate finely chopped fresh herbs like chives, dill, or parsley just before serving to maintain color and aroma.
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