Name: Turkish spinach dip
Cook time: 20 min
Total time: 20 min
Ingredients: 1 tablespoon olive oil; 1 brown onion, chopped finely; 1 clove garlic, crushed; 1 teaspoon ground cumin; 1/2 teaspoon curry powder; 1/4 teaspoon ground turmeric; 100 gram trimmed spinach leaves, shredded finely; 500 gram thick yogurt

Ingredients

1 tablespoon olive oil

1 brown onion, chopped finely

1 clove garlic, crushed

1 teaspoon ground cumin

1/2 teaspoon curry powder

1/4 teaspoon ground turmeric

100 gram trimmed spinach leaves, shredded finely

500 gram thick yogurt

Method

1.Heat oil in medium frying pan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add spinach; cook, stirring, until spinach wilts. Transfer mixture to serving bowl; cool.

2.Stir yogurt through mixture, cover; refrigerate 1 hour.

3.Serve cold with toasted pitta.

You need 1 bunch of spinach weighing 300g for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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