Afghan Spinach Appetizer Dip

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Total Time
40mins
Prep
20 mins
Cook
20 mins

This recipe came from an Afghanistan cookbook, that I think came out in the 1990's (from Minnesota). I don't remember the title, but their recipes were very good.

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Ingredients

Nutrition

Directions

  1. Wash the spinach several times to remove any sand, and finely chop.
  2. Put water into a medium-size saucepan until it comes up about 1" from the bottom of the pan.
  3. Add the spinach and boil over high heat for five minutes.
  4. Drain.
  5. In a large frying pan, over medium-high heat, put the oil and onion.
  6. Stir-fry until the onion is tender, adding the garlic the last couple of minutes.
  7. Add the cooked spinach and cook for 5 more minutes.
  8. Turn off heat and let cool.
  9. In a serving bowl mix together the yogurt, spinach mixture, cayenne, salt, pepper and ground coriander.
  10. Refrigerate overnight.
  11. The mixture needs to sit for a while in the fridge so that the flavors can marry.
  12. Serve with pita bread or naan.
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