Yogurt and Spinach Dip

16 August 2018

Tony and I had a large bag of spinach that needed to be used up before it went bad. He wanted to freeze it but I suggested he make a dip, as we are going to an outdoor concert with friends (BYOB and food).

He found this recipe:  https://www.youtube.com/watch?v=fssl_s2LiU4

Ingredients:

1 C Greek Low-fat Yogurt (we always buy whole plain yogurt, not low-fat)
1 C Frozen Spinach, thawed, chopped, drained
1 t. onion powder (Tony chopped some onion instead of using powder)
1 C Mayonnaise 
Dash of Dill
1/4 C feta cheese

Serve with crackers.

Directions:

Combine all ingredients in a bowl; refrigerate before serving.

Notes: 

It came out great! It's light and tasty; and with it being nicely chilled, it's perfect to have on a hot summer day.

We didn't have feta in the house, so he used grated parmesan. Also, Tony sautéed the spinach with some garlic and onion; then drained it well.

18 January 2026

I made this today. I felt the mayo and yogurt was too much for the amount of spinach I chopped up, so I added the rest of the bag. I also added a can of chopped artichokes, drained very well, a few dashes of hot sauce and lemon juice.  I used parmesan cheese too.

Next time, I'll use less mayonnaise.

Curried Couscous

Curried Couscous

Adapted from: https://www.foodnetwork.com/recipes/ina-garten/curried-couscous-recipe-1951578

1 1/2 cups couscous

1 tablespoon unsalted butter

1 1/2 cups boiling water

[I added ¼ t of salt to the water]

1/4 cup plain yogurt

1/4 cup good olive oil

1 teaspoon white wine vinegar

1 teaspoon curry powder

1/4 teaspoon ground turmeric

1 1/2 teaspoons kosher salt [Too much in my opinion! I only used ½ teaspoon]

1 teaspoon freshly ground black pepper

[I added a pinch of sugar]

1/2 cup small-diced carrots

1/2 cup minced fresh flat-leaf parsley

1/2 cup dried currants or raisins [I used dried cranberries]

1/4 cup blanched, sliced almonds

2 scallions, thinly sliced (white and green parts)

1/4 cup small-diced red onion

[I added a can (15.5 oz) drained garbanzo beans]

Place the couscous in a medium bowl. Melt the butter in the boiling water [add the salt before boiling the water] and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork. [I doubled the dressing].

Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste.

Serve at room temperature.

My Notes:

1.5 cups of couscous makes a huge portion, even for a dinner party of 14 people. Next time, I'll just use 1 cup of couscous but will keep the same amount of the other ingredients. 

I also added more sliced almonds and cranberries.

Next time I may use chicken broth to give the couscous more flavor.

You can be creative and add whatever vegetables, dried fruits, diced grilled chicken, etc., that you like.