A Better Spinach Dip (Borani)

I looove spinach dip, but it’s usually so full of mayo and sour cream that I save it for special occasions. This spinach dip is quite different from the usual—-really delicious but far less cream-type stuff. The recipe calls for it to chill in the fridge for an hour, but we usually can’t wait that long and eat it all up in a few minutes while still warm. It may or may not be a weeknight dish—-takes maybe 15 minutes prep, but I don’t usually spend more than 5 minutes on weeknight sides/ snacks. We usually eat it as an appetizer but count it as our vegetables for the night.

The recipe comes from  Moosewood Restaurant Cooks at Home.

Ingredients:

10 oz. spinach, rinsed, stemmed, chopped

1 c. chopped onions

3 scallions, chopped

1 garlic clove, minced

1/4 c. olive oil

1 T. minced fresh dill or mint (1 tsp. dry)

1/3 c. grated feta

2 T. plain yogurt

salt and pepper to taste

In a covered saucepan, cook damp spinach on medium for a few minutes, stirring a few times until limp but still green. Press out liquid in a sieve. Set aside.

Saute onions, scallions, and garlic in oil. When onions are translucent, stir in spinach and dill. Heat for 2 minutes. Press out liquid and put in bowl. Add feta, yogurt, salt and pepper. (Refrigerate one hour—or not). We love it on Triscuits.