Turkish Yogurt And Spinach Dip Ny Times Recipes

TURKISH YOGURT AND SPINACH DIP

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.

SPINACH AND YOGURT DIP

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.

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.

TURKISH HUMMUS WITH YOGURT

Steps:

• Drain the soaked chickpeas and place in a pot with 1 quart of water. Bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and continue to simmer for another hour, or until chickpeas are thoroughly tender. Remove from the heat. Drain but retain about 1/2 cup of the cooking liquid. You should have 2 cups cooked chickpeas.
• Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the sides of the bowl. Add the chickpeas, salt and cumin, and turn on the machine for about 30 seconds. Stop the machine, scrape down the sides, and start the machine again. With the machine running, add the lemon juice, olive oil and yogurt, and blend until smooth. Taste and adjust salt. Thin out as desired with cooking broth from the chickpeas, or with more yogurt. Transfer to a wide bowl, and garnish if desired. Serve with warm pita bread.

HAYDARI (TURKISH YOGURT DIP)

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.

TURKISH SPINACH

Steps:

• Rinse and wash spinach very well to get all the silt off (I use all the spinach including the roots), it takes about 4-5 washes.
• In a large pot heat oil, add onions and saute until soft.
• Add all the ingredients in sequence and bring to a boil.
• Reduce to low heat and cook until the rice is cooked.
• Eat as is or add a couple of tbsp of Garlic-Yogurt sauce and enjoy!
• Garlic-Yogurt Sauce: 1 cup of plain yogurt 2-4 minced garlic (depending on how much garlic you prefer) salt to taste Method: Combine all the ingredients and serve over your meal.

SPINACH YOGURT DIP RECIPE BY TASTY

Steps:

• Place Greek yogurt and feta cheese in a food processor. Process until fully combined and mostly smooth.
• Add in baby spinach, parsley, mint, Frank's Red Hot Original, lemon zest and juice, and goat cheese.
• Continue to process until everything is broken down into a dip, about 1 minute. Serve with chips or pretzels.
• Enjoy!

HOT SWISS AND SPINACH DIP WITH YOGURT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together creamy salad dressing, plain yogurt, chopped spinach, green chile peppers, Swiss cheese, Parmesan cheese, garlic, salt and ground black pepper.
• Transfer the mixture to a 9 inch pie pan. Bake in the preheated oven 25 to 30 minutes, until bubbly and lightly browned. Sprinkle with tomato before serving.