Turkish Spinach Dip

DO AHEAD: Dip can be made a day ahead. Cover; refrigerate until required.

You need 1 bunch of spinach weighing 300g for this recipe.

Ingredients:

• 1 tablespoon olive oil
• 1 small brown onion (Bog), chopped finely
• 1 clove garlic, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground turmeric
• 100g trimmed spinach leaves, shredded finely
• 500g thick yogurt

Method:

Heat oil in medium frying pan; cook onion and garbc, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add spinach; cook, stirring, until spinach wilts. Transfer
mixture to serving bowl; cool.

Stir yogurt through mixture, cover; refrigerate 1 hour.

Serve cold with toasted pitta.

Recipe Comments