Creamy Spinach and Sweet-Onion Dip With Crudites
Spinach and watercress, abundant in antioxidants, are no chore to eat when blended into this healthful yet indulgent take on spinach dip. Avocado lends it richness, and colorful crudites add crunch but not empty calories.
- Servings: 6
- Yield: Makes 2 1/3 cups
Source: Martha Stewart Living, July 2008
- 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
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.
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.