Spicy Spinach Dip With Pine Nuts

Posted for Zaar World Tour 2005. Recipe from Food & Wine Jan/2005 issue.

• Ready In: 30 mins
• Yields: 1 3/4 cups

Ingredients

• 1 1⁄2 cups plain nonfat yogurt
• 2  tablespoons extra virgin olive oil
• 1⁄4 cup pine nuts
• 1⁄2 small sweet onion, minced
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon chili powder
• 1  pinch cayenne
• 1 (10 ounce) package frozen spinach, whole leaves, thawed
•  salt

Directions

1. Scoop yogurt into a paper towel lined strainer set over a bowl.
2. Let stand at room temp for 30 minutes.
3. Meanwhile, heat the olive oil in a small skillet. Add the pine nuts and minced onion and cook over high heat, stirring frequently until the onion is softened and lightly browned and the pine nuts are golden, 4 to 5 minutes.
4. Add the cumin, coriander, chile powder and cayenne, cook, stirring for 1 minute. Place in a bowl.
5. Using your hands or a potato ricer, squeeze the spinach until very dry. (I've never used that technique before, I place spinach in a clean dish towel and squeeze dry).
6. Add the spinach and the drained yogurt to the onion mixture, season with salt and stir well.
7. Dip can be refrigerated overnight.