Spinach and Yogurt Dip

Gianni #23's Note:

From the NY times "recipes for health" series.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Serves: 4-6

Yield: 2.0 cups

• 1 1/2 lbs spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach)
• 1 -2 large garlic clove (to taste)
• salt
• 1 cup thick plain yogurt
• 2 tablespoons extra virgin olive oil
• 2 allspice berries, ground (more to taste) or 1/8 teaspoon ground allspice (more to taste)
• 1 cloves, ground or 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cinnamon
• 1 teaspoon coriander seeds or 1 teaspoon freshly ground coriander

Directions:

1. 1. Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
2. 2. Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
3. 3. Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together.