Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 2 cups
Ingredients
3/4 pound spinach (about 1 bunch), coarse stems discarded and the leaves washed well and drained
1 cup plain yogurt
1/4 cup mayonnaise
1/2 cup peeled, seeded, and finely chopped cucumber
1/2 cup finely chopped radish
1/4 cup minced onion
2 scallions, minced
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
2 teaspoons minced fresh tarragon or 1/4 teaspoon dried, crumbled
1 teaspoon white-wine vinegar, or to taste
pita toasts or crudités as an accompaniment
Preparation
In a large heavy saucepan cook the spinach in the water clinging to the leaves, covered, over moderate heat, stirring once or twice, for 3 to 4 minutes, or until it is wilted, refresh it under cold water, and drain it well in a colander. Squeeze the spinach dry by handfuls and chop it fine. In a bowl stir together well the spinach, the yogurt, the mayonnaise, the cucumber, the radish, the onion, the scallions, the garlic paste, the tarragon, the vinegar, and salt and pepper to taste. Serve the dip with the pita toasts or the crudités.
