Creamy Spinach and Sweet-Onion Dip With Crudites
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Martha Stewart Living, July 2008
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Yield Makes 2 1/3 cups
Serves 6
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium Vidalia or other sweet onion, thinly sliced
- 1 garlic clove, minced
- 8 ounces (6 cups) fresh spinach, stemmed
- 1 ounce (1 cup) watercress leaves, coarsely chopped
- 1/2 avocado, halved, pitted, and peeled
- 1 cup plain nonfat yogurt, preferably Greek
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot sauce, such as Tabasco
- 1/4 teaspoon coarse salt
- Freshly ground pepper
- Crudites (such as spears of English cucumber, peeled baby carrots, and trimmed radishes), for serving
Directions
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Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Reduce heat to medium-low, add garlic, and cook, stirring occasionally, until onion and garlic are very soft and golden, about 20 minutes. Add spinach, and cook, tossing often, until wilted, about 4 minutes. Let cool slightly.
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Puree mixture in a food processor until smooth. Add watercress, avocado, yogurt, lemon zest and juice, hot sauce, and salt, and season with pepper. Puree until smooth. Transfer to a bowl, cover, and refrigerate for at least 1 hour (or up to 3 days). Stir the dip, and serve with crudites.
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