Real African Dishes: [MC-AllEthnic-Recipes] Turkish Yogurt and Spinach Dip - 2 pts ; 4g Carbohydrate; 1g Dietary Fiber

Monday, January 24, 2011

[MC-AllEthnic-Recipes] Turkish Yogurt and Spinach Dip - 2 pts ; 4g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Turkish Yogurt and Spinach Dip - 2 pts

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
salt
6 ounces baby spinach -- (1 bag) or 1 bunch (12 ounces) spinach, stemmed and washed
2 large garlic cloves -- halved
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
2 cups drained fat-free yogurt -- or low-fat Greek yogurt
2 tablespoons chopped fresh dill
1/2 cup finely chopped flat-leaf parsley
2 tablespoons chopped fresh mint -- or 1 teaspoon dried mint
1 bunch scallions -- chopped (optional)
ground black pepper

Place a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and the spinach, and blanch for 10 to 20 seconds. Transfer to the ice water, cool for about 1 minute, then drain and squeeze dry. Chop coarsely.

Place the garlic and 1/2 teaspoon salt in a mortar amd mash to a paste wiht a pestle. Combine with the lemon juice and let staqnd for 10 minues. Stir in the yogurt.

Combine the chopped spinach, dill, parsley, and mint in a medium bowl. Stir in the yogurt mixture and the scallions (if using). Add black pepper to taste and more salt if desired.

Makes about 2 cups.

Advance Preparation: you can blanch and chop the spinach up to 3 days ahead. The dip will keep for a few days in the refrigerator, but it will become more pungent and the color of the spinach and herbs will darken.

This robust Turkish mixture of green vegetables, pureed garlic, fresh herbs, and ygourt can be eaten on its own as a salad, or as a dip with pita and/or raw vegetables. The same garlicky combination of yogurt and herbs can be mixed with a number of vegetables, both cooked (cabbage, beets, carrots) and raw (cucumbers), as it is in Turkey.

Description:
"2 pts NOT PointsPlus"
Cuisine:
"Turkish"
Source:
"Very Best of Recipes for Health by Martha Rose Shulman, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 84 Calories; 5g Fat (52.7% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 Fat.

Nutr. Assoc. : 0 905085 0 0 0 0 0 0 0 0 0