Feb 22, 2009

Cacik-Turkish Yogurt and Spinach Dip

This is kind of like Indian raita, and kind of like Greek tzatziki, but if I had to choose between the three, I like this one best. I could eat this all day - actually, that's exactly what I've been doing. --AnglophileLV

Turkish Yogurt and Spinach Dip, aka Cacik

Serves 4

1/2 bag baby spinach
1 fat clove garlic, minced fine
1 pinch salt and pepper to taste
1/2 lemon juiced
1 Tb. chopped fresh dill
1/4 cup chopped parsley
1 Tb. chopped mint
1 Tb olive oil
1 cup Greek style yogurt

1. Bring a large pot of salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10-20 seconds. Fish out the spinach with a spatula and transfer to the ice water. Cool, drain, and squeeze dry like a sponge. Chop coarsely.

2. Mince the garlic and combine with a pinch of salt. Combine with lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.

3. Combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture. Add fresh ground pepper to taste, and more salt if desired. Serve with crackers, pita chips, or crudites.

*Additional note: this recipe can also include cucumbers, cabbage and beets mixed in.

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