Ingredients
1½cupsplain yogurt,non-fat
2tbspextra-virgin olive oil
¼cuppine nuts
½small sweet onion
½tspground cumin
½tspground coriander
½tsppure chili powder
pinchcayenne
10ozwhole leaf spinach,(1 package), frozen
salt
Preparation
Scoop the yogurt into a paper towel-lined strainer set over a bowl.
Let stand at room temperature for 30 minutes. There should be 1 cup of yogurt.
Heat the olive oil in a small skillet. Add the pine nuts and minced onion, and cook over high heat, stirring frequently, for 4 to 5 minutes, until the onion is softened and lightly browned and the pine nuts are golden.
Add the cumin, coriander, chile powder, and cayenne, and cook, stirring, for 1 minute.
Scrape into a bowl, serve with favorite dippers, and enjoy!
