Servings: 8-10

Active Time: 15 min

Total Time: 15 min

Ingredients

• 10 oz frozen spinach, thawed
• 1 bunch fresh scallions or green onions
• 3 cloves garlic
• 2 Tbsp extra virgin olive oil
• ½ tsp crushed dried mint
• ¼ tsp whole cumin seeds
• ¼ tsp whole fennel seeds
• 1 pinch crushed red pepper flakes
• 1 cup full-fat Greek yogurt
• 4 oz fresh goat cheese
• Salt, black pepper to taste
• Pita chips, crackers, toasts, or crudités for serving

Instructions

Using a potato ricer or kitchen towel, press out as much liquid as possible from the thawed spinach. Chop the scallions, both white and green parts. Peel and chop the garlic.

In a small saucepan or skillet, heat the olive oil on medium. Add the mint, cumin seeds, fennel and red pepper and stir until fragrant (about 1 min), then carefully add the garlic and scallions. Stir the mixture for 2 minutes until the scallions wilt and soften, then stir in the spinach leaves and cook a few minutes more until the greens soften. Season well with salt and pepper.

Add the contents of the pan to a food processor, along with the yogurt and goat cheese. Pulse to combine, leaving the mixture a bit chunky. Taste and adjust seasoning, as needed.

Transfer the dip to a serving bowl and serve with pita chips, crackers, toasts, or crudités.

Pairs perfectly with our Chardonnay Showstoppers Gift Box!