Yogurtlu Ispanak

⇐ The Green Book

The spinach and yoghurt need to be in proportion to each other so that you get a thick dip that doesn't look to yogurty or to spinachy! Herbs are to taste but quantities here are for a small bag of spinach leaves or a bunch of fresh spinach.

This is best made the day before and allowed to rest in the fridge overnight.

Ingredients

bag of baby spinach

2 cloves garlic, halved, green shoots removed

salt to taste

1 Tbsp freshly squeezed lemon juice (more to taste)

2 Tbsp chopped fresh dill

handful finely chopped parsley

2 Tbsp chopped fresh mint, or 1 tsp dried mint

2 to 3 Tbsp extra virgin olive oil

thick Greek style yogurt

Method

1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely. Alternatively, wash spinach and cook in large pan with a little knob of butter until it wilts. Older or fresh leaves will need to cook longer than baby leaves from a supermarket bag.
2. Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.
3. In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture. Add freshly ground pepper to taste and more salt if desired.

NY Times https://www.diningandcooking.com/25234/turkish-yogurt-and-spinach-dip/

turkish spinach yoghurt

Turkish Spinach and Yoghurt dip