Spring is just around the corner for those of us in the Northern Hemisphere, but that doesn't mean we've given up on dark, leafy greens just yet. Spinach has an amazing ability to appropriate whatever flavors it's cooked with -- garlic, onions, vinegar, herbs spices, wine, even dried fruit. This week, share your...
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Greek yogurt, olive oil, spinach, walnuts, dried mint and garlic -- are all it takes to make this great dip.
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First, a little spinach blanching. (And then draining, squeezing dry and chopping.)
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Merrill crushes walnuts with the meat pounder.
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Amanda chops the blanched and squeezed-dry spinach.
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Merrill heating a little oil.
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Adding half the garlic.
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Amanda drops in the chopped spinach, just to warm through.
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Isn't that a gorgeous color?
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After letting the spinach cool, we added it to the yogurt, just as Shayma tells us to do.
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Folding, folding, folding, and adding a little fresh garlic.
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And then you spread the dip in a shallow plate, sprinkle it with dried mint, walnuts and olive oil.
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And you have an excellent hors d'oeuvre for your next dinner party.
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Squeezing the water out of thawed frozen spinach can be a real workout.
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Amanda took over halfway through -- she does it with such ease!
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Loving Amanda's "do" today. Very cheery.
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Kristen regales us with the latest internet news as we're up to our elbows in spinach.
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Onions and butter. IS there a better way to start a recipe? If so, we have yet to find it.
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Lizthechef has you add 1/4 cup of flour -- just enough to thicken the sauce without making it gluey.
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In goes the hot milk, while Merrill whisks away.
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A little freshly ground nutmeg and a pinch of cayenne go a long way.
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Gruyere and pepper join the party, and now the sauce becomes truly luscious.
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In goes all that beautifully squeezed spinach. (Thank you, Amanda!)
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Panko toasted in butter browns quickly -- watch it like a hawk.
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It will brown more in the oven, so don't take the panko too far.
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