| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Spinach; (about 1 bunch), |
|
|
; coarse stems |
|
|
; discarded and the |
|
|
; leaveswashed well |
|
|
; and drained |
| 1 |
c |
Plain yogurt |
| 1/4 |
c |
Mayonnaise |
| 1/2 |
c |
Peeled; seeded, and finely |
|
|
; chopped cucumber |
| 1/2 |
c |
Finely chopped radish |
| 1/4 |
c |
Minced onion |
| 2 |
|
Scallions; minced |
| 1 |
lg |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoon salt |
| 2 |
ts |
Minced fresh tarragon or 1/4 teaspoon; crumbled |
|
|
; dried |
| 1 |
ts |
White-wine vinegar; or to taste |
|
|
Pita toasts or crudites as an |
|
|
; accompaniment |
INSTRUCTIONS
In a large heavy saucepan cook the spinach in the water clinging to the
leaves, covered, over moderate heat, stirring once or twice, for 3 to 4
minutes, or until it is wilted, refresh it under cold water, and drain it
well in a colander. Squeeze the spinach dry by handfuls and chop it fine.
In a bowl stir together well the spinach, the yogurt, the mayonnaise, the
cucumber, the radish, the onion, the scallions, the garlic paste, the
tarragon, the vinegar, and salt and pepper to taste. Serve the dip with the
pita toasts or the crudites.
Makes about 2 cups.
Gourmet May 1993
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Converted by MM_Buster v2.0l.
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