Persian Spinach and Yogurt Dip (Borani Esfanaj)

Serve with crudites, pita, or crispy flatbread.

2 quarts water
1 (10-ounce) package fresh spinach, chopped
2 teaspoons butter
1/3 cup finely chopped sweet onion
1 garlic clove, minced
1/2 teaspoon salt
1 cup plain fat-free organic yogurt (such as Stonyfield Farm)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon

Bring 2 quarts water to a boil in a Dutch oven. Add fresh spinach, and
cook for 1 minute. Drain well. Place spinach on several layers of paper
towels; squeeze until barely moist.
Melt butter in a medium nonstick skillet over medium heat. Add onion
and garlic; cook 6 minutes or until onion is tender, stirring
occasionally. Remove from heat; stir in spinach and salt. Cool to room
temperature.
Combine spinach mixture, organic yogurt, black pepper, and ground
cinnamon in a medium bowl. Let stand for 30 minutes. Refrigerate until
chilled.

Yield: 13 servings (serving size: about 2 tablespoons)

Nutrition Per Serving
Calories 20(32% From Fat); Fat 0.7g (Sat 0.3g,Mono 0.3g,Poly 0.0g);
Protein 1.5g; Cholesterol 2mg; Calcium 47mg; Sodium 121mg; Fiber 0.3g;
Iron 0.6mg; Carbohydrate 2.8g
--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/