Spinach and Yogurt Dip

Name: Spinach and Yogurt Dip
Yield: 10 servings
Cuisine: American
Ingredients: 12 oz baby spinach; 2 finely minced garlic cloves; 1 cup thick plain Greek yogurt; 2 TBSP extra virgin olive oil; 1/8 tsp ground allspice; 1/8 tsp ground clove; 1/8 tsp freshly grated nutmeg; 1/8 tsp ground cinnamon; 1 1/4 tsp. ground mint; 1 tsp freshly ground coriander; 1 Chopped walnuts for garnish

Performance Triad @cook_2940124

Army Public Health Center

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 2 TBSP)
Per Serving: 114 calories; 5 g protein; 10 g fat, 4 g carbs (0.5 carbs: 1 protein)
Recipe = 5.5 servings of vegetables, 0 servings of fruit (0.5 vegetable per serving, 0 fruit per serving)

*This recipe is from unknown.

Performance Triad @cook_2940124

Army Public Health Center

*This recipe is from unknown.

Saved

Ingredients

0 mins

10 servings

12 ozbaby spinach
2finely minced garlic cloves
1 cupthick plain Greek yogurt
2 TBSPextra virgin olive oil
1/8 tspground allspice
1/8 tspground clove
1/8 tspfreshly grated nutmeg
1/8 tspground cinnamon
1 1/4 tsp.ground mint
1 tspfreshly ground coriander
1Chopped walnuts for garnish

Saved

Steps

0 mins

1

Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes.
2

Rinse and squeeze out excess water and chop coarsely.
3

Stir garlic into the yogurt and set aside
4

Heat the olive oil over medium heat in a wide, heavy skillet and add the spices.
5

Stir the spices until they begin to sizzle and are fragrant.
6

Add the spinach.
7

Cook and stir until heated through and coated with the oil and spices, 2 to 3 minutes.
8

Transfer to a food processor and pulse to a puree.
9

Add the yogurt and blend together.
10

Transfer to a bowl or platter.
11

Garnish with chopped walnuts if desired.
12

Serve with pita bread.