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  1. Home
  2. Food

Spinach and pine nut dip

Just cook garlic, leek, spices and spinach, then blend and stir in yoghurt – it’s easy being green with this creamy delight! - by Better Homes & Gardens
  • 17 Aug 2016
Spinach and pine nut dip
Andre Martin
Prep: 20 Minutes - Cook: 10 Minutes - Easy - Serves 3
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Ingredients

• 1⁄4 cup extra virgin olive oil

• 5 cloves garlic, thinly sliced

• 1 leek, trimmed, white and pale green parts thinly sliced

• 1 tsp ground cumin

• 1⁄2 tsp sweet smoked paprika

• 250g baby spinach leaves

• Sea-salt flakes and freshly ground black pepper, to season

• 150g thick plain yoghurt

• 80g pine nuts, toasted

• 1⁄2 lemon

• Extra olive oil, to drizzle

• Pita Bread, to serve

• Lemon wedges, to serve (optional)

Method

  1. Heat oil in a medium saucepan over a medium heat. Add garlic and cook for 1 minute or until fragrant. Add leek, cumin and paprika, then cook for 5 minutes, stirring occasionally. Add spinach and cover, then cook, stirring occasionally, for a further 5 minutes or until wilted. Season and set aside to cool.
     

  2. Drain spinach mixture and transfer to the bowl of a food processor or jug of a blender. Add yoghurt and 1⁄2 of the pine nuts. Process until a smooth mixture forms. Transfer to a serving bowl, squeeze over juice from lemon and scatter over remaining pine nuts. Drizzle with extra oil and serve with pita and lemon wedges, if using, on the side.

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