Spinach is a chameleon ingredient – easily added instead of lettuce on a sandwich or folded into an omelette to add color, mixed in as a puree to the pasta sauce to sneak in some veggies for the kids, etc, etc. This recipe, however, shines the true spotlight on spinach which is amplified by the smoky roasted garlic and the light greek yogurt and lemon. Capers and paprika add the saltiness. Blue corn chips or some rustic bread go beautifully with this dip which you can share with a group of 8 friends or family.
Ingredients:
- 4 cups fresh spinach
- 1 head garlic
- 1 cup greek yogurt
- 1 tsp capers
- 1/4 lemon
- 1/2 tbsp coarse salt
- ground pepper to taste
- 1 tsp paprika
- 1 tbsp chopped dill
Directions:
1. Preheat the oven to 400F.
2. Peal the outer layer of the garlic bulb but keeping the bulb whole. Slice off less than an inch off the top and drizzle with olive oil. Wrap the head of garlic in tinfoil and place in the oven for 30 minutes. Unwrap and set to cool off.
3. In the meantime, bring a pot of water to a boil, salt and add 4 cups of spinach. Boil, stirring frequently, for less than 5 minutes or when the spinach is all soft and darker in color.
4. Scrape the garlic from the peel of the garlic head and add to the food processor or blender. Add spinach, juice and a bit of zest of a 1/4 lemon, capers, salt, pepper, paprika and 1/4 cup greek yogurt. Pulse and then blend on high.
5. Add fresh dill and the rest of yogurt. Blend until smooth. Enjoy this spinach dip with your favorite chips!
