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Spinach-Yogurt Dip with Pomegranate and Walnuts

August 2010
Spinach-Yogurt Dip with Pomegranate and Walnuts

by 3 people

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Makes: 6 servings

Ingredients
  • 2 7 ounce containers  greek-style yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill
  • 2 chopped cloves garlic
  • 1/2 teaspoon salt
  • Pepper
  • 1 10 ounce package  thawed frozen chopped spinach
  • Dried chopped mint
  • 2 tablespoons chopped toasted walnuts
  • 1 tablespoon extra-virgin olive oil and pomegranate juice
Directions
  1. In a large bowl, whisk together two 7-ounce containers greek-style yogurt, 2 tablespoons extra-virgin olive oil and 1 tablespoon chopped fresh dill. Using the flat side of a knife, smash 2 chopped cloves garlic with 1/2 teaspoon salt. Whisk the paste and some pepper into the yogurt mixture. Squeeze dry one 10-ounce package thawed frozen chopped spinach; stir into the yogurt mixture. Sprinkle with dried chopped mint and 2 tablespoons chopped toasted walnuts. In a small bowl, whisk together 1 tablespoon each extra-virgin olive oil and pomegranate juice; drizzle over the dip before serving. Serve with crackers, pitas or crudites.