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Food & Wine Magazine's Grace Parisi shares this recipe for spicy spinach dip with pine nuts.

Total time

30 minutes

Servings

Makes about 1 3/4 cups

Ingredients

2 tablespoons extra-virgin olive oil1/4 cup pine nuts1/2 small sweet onion, minced1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon pure chile powderPinch of cayenneOne 10-ounce package frozen whole-leaf spinach, thawed1 cup Greek-style plain nonfat yogurtSalt

Directions

1) Heat the olive oil in a small skillet. Add the pine nuts and minced onion and cook over high heat, stirring frequently, until the onion is softened and lightly browned and the pine nuts are golden, 4 to 5 minutes. Add the cumin, coriander, chile powder and cayenne and cook, stirring, for 1 minute. Scrape into a bowl.

2) Using your hands or a potato ricer, squeeze the spinach until very dry, then coarsely chop it and discard any stringy pieces. Stir the spinach and yogurt into the onion mixture and season with salt.Make ahead

The spinach dip can be refrigerated overnight.

Serve with

Toasted baguette slices or crudités. Or use as a condiment for curries, steaks or roast chicken.Notes

One Serving 99 cal, 7 gm fat, 1 gm saturated fat, 6 gm carb, 2 gm fiber.

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