SPINACH AND YOGURT DIP
A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.
Provided by Martha Rose Shulman
Categories condiments, appetizer
Time 20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
- Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams
TURKISH YOGURT AND SPINACH DIP
Known in Turkey as caçik, this garlicky mixture of green vegetables, fresh herbs and yogurt can be served as a salad or as a dip with pita and raw vegetables. Traditionally, caçik is made with a number of vegetables, including cucumbers, cabbage and beets.
Provided by Martha Rose Shulman
Categories easy, quick, dips and spreads, salads and dressings
Time 20m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- 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.
- 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.
- In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 6 grams, Sodium 488 milligrams, Sugar 5 grams
HAYDARI (TURKISH YOGURT DIP)
I live in Turkey and love ordering haydari at restaurants or picking it up from the deli section at the market. It is a thick and tangy Turkish yogurt dip best served with meat kebab and pita bread.
Provided by Shell Nik
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 8h15m
Yield 8
Number Of Ingredients 7
Steps:
- Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
- Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 5.7 g, Cholesterol 18.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 3.7 g, Sodium 88.3 mg, Sugar 4.1 g
SPINACH DIP WITH GARLIC, YOGURT AND DILL
Lemony, garlic-laden and full of chopped herbs and Greek yogurt, this ultra-creamy spinach dip is a fresher, tangier take on the retro kind made with dehydrated soup mix. It's best to take the cream cheese out of the fridge at least an hour ahead so it can soften; otherwise you can heat it in the microwave for a few seconds to soften it up. Firm, cold cream cheese won't mix into the dip as easily. Serve this with any combination of cut-up vegetables, crackers, toast and sturdy chips.
Provided by Melissa Clark
Categories easy, dips and spreads, appetizer
Time 50m
Yield About 2 cups
Number Of Ingredients 14
Steps:
- If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
- In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
- Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
- Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.
TURKISH YOGURT AND SPINACH DIP (NY TIMES RECIPE)
Steps:
- 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. 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, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.
TURKISH YOGURT AND SPINACH DIP
Steps:
- 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. 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, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.
BORANI-YEH ESFENAJ (SPINACH YOGURT DIP)
There are many types of Iranian borani, or yogurt-based dishes, and spinach borani is a classic. What sets borani-yeh esfenaj apart from a simple mix of wilted spinach and yogurt is that the spinach is first cooked down with flavorful golden onions, garlic and turmeric. The preparation of the onion is the backbone of the dish and not to be overlooked. Rather than cooking the onion low and slow, as is done when caramelizing, it's cooked quickly over a higher heat to draw out its sweet and sharp flavors. Creamy Greek yogurt is mixed with thinner regular yogurt for a balanced consistency. Use more or less of either depending on your preference: You can serve the borani thicker as a dip with pita crackers or flat breads, or thinner as a light lunch or snack alongside rice.
Provided by Naz Deravian
Categories snack, dips and spreads, vegetables, appetizer, side dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large (12-inch) pan, heat the oil over medium-high. Add the onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium-low, add the garlic, sprinkle with a little salt, stir and cook until fragrant, about 2 minutes. Add the turmeric, stir and cook until fragrant, about 30 seconds.
- Add about half the spinach and increase the heat to medium. Using tongs, quickly and continuously toss the spinach with the onion mixture until slightly wilted and reduced in volume. Add the rest of the spinach, ½ teaspoon salt and ¼ teaspoon black pepper. Toss and cook until the spinach is wilted and any liquid has evaporated, 3 to 5 minutes. Increase the heat slightly if the spinach releases too much water. Transfer the spinach mixture to a bowl and cool to room temperature.
- To the cooled spinach, add the Greek yogurt, regular plain yogurt, lemon zest and lemon juice. Stir well to combine, and add salt to taste. If the mixture is too thick, thin out with more regular yogurt, 1 tablespoon at a time. Taste and add more salt and lemon juice as needed. Cover and refrigerate for at least 2 hours and up to 24 hours. Stir to combine, then drizzle with olive oil and serve.
TURKISH SPINACH WITH TOMATOES AND RICE
Not every tradition allows rice during Passover; in this fragrant dish there's just enough of it to add substance to the vegetables. Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not. There isn't much of it in this Turkish spinach dish, adapted from a recipe in Clifford A. Wright's "A Mediterranean Feast," just enough to add substance to the vegetables.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, appetizer
Time 50m
Yield 4 to 6 side-dish servings
Number Of Ingredients 11
Steps:
- Wash the spinach and, working in batches if necessary, steam for about 2 minutes above an inch of boiling water, just until wilted. Remove from the heat and set aside.
- Heat the olive oil over medium heat in a large, lidded skillet or casserole and add the garlic. Cook, stirring, until it begins to sizzle and smell fragrant, about 30 seconds, and stir in the tomatoes. Cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly. Add the stock or water, the lemon juice, rice, salt, paprika, cinnamon, sugar and steamed spinach and bring to a simmer.
- Cover, turn the heat to low and simmer 15 minutes. Uncover and continue to cook until the mixture has the consistency of a thick stew, about 15 minutes. Taste and adjust seasonings. Serve hot or warm.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 2 grams
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