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Name: Spinach Dip
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 3/4 lb Spinach; (about 1 bunch),; 1 lg Garlic clove; minced and; ; teaspoon salt; 1 ts White-wine vinegar; or to; 1/4 c Onion minced; ; and drained; 1/2 c Peeled; seeded, and finely; ; coarse stems; 1/2 c Finely chopped radish; ; dried; 1 c Plain yogurt; ; leaveswashed well; 2 ts Minced fresh tarragon or 1/4; ; chopped cucumber; 2 Scallions; minced; ; to a paste with 1/2; ; accompaniment; 1/4 c Mayonnaise; ; discarded and the; Pita toasts or crudites as

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INGREDIENTS

3/4 lb Spinach; (about 1 bunch),
1 lg Garlic clove; minced and
; teaspoon salt
1 ts White-wine vinegar; or to
1/4 c Onion ; minced
; and drained
1/2 c Peeled; seeded, and finely
; coarse stems
1/2 c Finely chopped radish
; dried
1 c Plain yogurt
; leaveswashed well
2 ts Minced fresh tarragon or 1/4
; chopped cucumber
2 Scallions; minced
; to a paste with 1/2
; accompaniment
1/4 c Mayonnaise
; discarded and the
Pita toasts or crudites as

Servings

INSTRUCTIONS

In a large heavy saucepan cook the spinach in the water clinging to the leaves, covered, over moderate heat, stirring once or twice, for 3 to 4 minutes, or until it is wilted, refresh it under cold water, and drain it well in a colander. Squeeze the spinach dry by handfuls and chop it fine. In a bowl stir together well the spinach, the yogurt, the mayonnaise, the cucumber, the radish, the onion, the scallions, the garlic paste, the tarragon, the vinegar, and salt and pepper to taste. Serve the dip with the pita toasts or the crudites. Makes about 2 cups. Gourmet May 1993

NOTES

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Spinach Dip

3/4 lb Spinach; (about 1 bunch),
1 lg Garlic clove; minced and
 ; teaspoon salt
1 ts White-wine vinegar; or to
1/4 c Onion minced
 ; and drained
1/2 c Peeled; seeded, and finely
 ; coarse stems
1/2 c Finely chopped radish
 ; dried
1 c Plain yogurt
 ; leaveswashed well
2 ts Minced fresh tarragon or 1/4
 ; chopped cucumber
2 Scallions; minced
 ; to a paste with 1/2
 ; accompaniment
1/4 c Mayonnaise
 ; discarded and the
 Pita toasts or crudites as

In a large heavy saucepan cook the spinach in the water clinging to the  leaves, covered, over moderate heat, stirring once or twice, for 3 to 4  minutes, or until it is wilted, refresh it under cold water, and drain it  well in a colander. Squeeze the spinach dry by handfuls and chop it fine.  In a bowl stir together well the spinach, the yogurt, the mayonnaise, the  cucumber, the radish, the onion, the scallions, the garlic paste, the  tarragon, the vinegar, and salt and pepper to taste. Serve the dip with the  pita toasts or the crudites.    Makes about 2 cups.    Gourmet May 1993

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Nutrition

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Serving Size: 1 Serving (590g)
Recipe Makes: 1 servings

Calories: 540
Calories from Fat: 371 (69%)

Amt Per Serving		% DV

	Total Fat 41.2g	55 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 21.2g
Cholesterol 37.9mg		12 %
Sodium 922.3mg		32 %
Potassium 311.8mg		8 %
Total Carbohydrate 37.7g		11 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 37.5g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 540

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