Yogurt with spinach, parsley and onion

We had this spinach and onion yogurt dip as part of a Middle East inspired meal I pulled together the other night from bits and bobs in the fridge.

Considering it’s essentially a bowl of yogurt mixed with spinach and onion, this dip tastes surprisingly rich. The original recipe is from my trusty Madhur Jaffrey’s World-of-the-East Vegetarian Cooking.

Yogurt with spinach, parsley and onion
(serves 4)

• 2 Tb olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1/4 cup parsley, minced
• 500g fresh spinach, washed
• 1 cup yogurt
• salt and pepper

1. Heat the oil in a frying pan over medium heat. Add the onion and fry for five minutes, or until soft.
2. Add the garlic and parsley and cook for another minute, then remove from the heat and allow to cool.
3. Place the spinach in a large bowl. Boil a kettle of water and pour it over the spinach to cover. Allow it to sit for one minute, then drain in a colander and rinse under cold water.
4. Squeeze as much water as you can from the spinach, and chop finely.
5. Put the yogurt in a bowl and beat with a fork until smooth. Add the spinach and the mixture from the frying pan and stir to combine. Season with salt and pepper.
6. Serve chilled or at room temperature.

Tags: dip, gluten-free, Madhur Jaffrey, Middle Eastern food, onions, spinach, vegetarian, yogurt