Best 2 Spinach Garlic Yogurt Recipes

Indulge in a culinary delight with our versatile Spinach Garlic Yogurt recipe, a symphony of flavors that tantalizes your taste buds. This crowd-pleasing dish, with its vibrant green hue and aromatic blend of spinach, garlic, and yogurt, is a culinary journey that takes you from breakfast to dinner. Whether you're seeking a luscious dip for your veggie platter, a vibrant spread for your sandwiches, a creamy sauce for your pasta, or a delightful marinade for your grilled chicken, this recipe has you covered. Prepare to elevate your meals with this versatile creation, as it effortlessly transforms into a variety of delectable dishes, promising a burst of flavor in every bite.

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SPINACH DIP WITH GARLIC, YOGURT AND DILL

Spinach Dip With Garlic, Yogurt and Dill image

Lemony, garlic-laden and full of chopped herbs and Greek yogurt, this ultra-creamy spinach dip is a fresher, tangier take on the retro kind made with dehydrated soup mix. It's best to take the cream cheese out of the fridge at least an hour ahead so it can soften; otherwise you can heat it in the microwave for a few seconds to soften it up. Firm, cold cream cheese won't mix into the dip as easily. Serve this with any combination of cut-up vegetables, crackers, toast and sturdy chips.

Provided by Melissa Clark

Categories easy, dips and spreads, appetizer

Time 50m

Yield About 2 cups

Number Of Ingredients 14

Ingredients

10 ounces fresh baby spinach, or 1 (10-ounce) package frozen chopped spinach, thawed
3/4 cup sliced scallions, whites and greens (from about 1 bunch)
1/2 cup plain Greek yogurt, preferably whole milk
1/2 cup cream cheese, softened
1/2 cup chopped dill
2 tablespoons chopped parsley
2 fat garlic cloves, finely grated, passed through a press or minced
2 teaspoons freshly squeezed lemon juice, plus more to taste
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
3/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons extra-virgin olive oil, plus more to garnish
Urfa or Aleppo pepper flakes, for garnish (optional)

Steps:

If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.

FRESH SPINACH WITH GARLIC-YOGURT SAUCE

Fresh Spinach with Garlic-Yogurt Sauce image

Provided by Engin Akin

Categories Garlic Leafy Green Onion Pepper Rice Tomato Vegetable Side Yogurt Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil, divided
2/3 cup chopped onion
1/2 tablespoon tomato paste
4 dried chiles de árbol*
1 1/2 pounds fresh spinach leaves (four 6-ounce bags), divided
1 1/2 tablespoons uncooked medium-grain white rice
2 garlic cloves
6 tablespoons plain Greek yogurt or drained plain whole-milk yogurt
1 tablespoon butter
1/2 teaspoon cayenne pepper
Small, thin, very hot red chiles; available at some supermarkets and at Latin markets.

Steps:

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomato paste; stir 1 minute. Add chiles and 1/3 of spinach. Cook until spinach wilts, adding remaining spinach in 2 additions and tossing often, about 4 minutes. Mix in rice. Cover and simmer until rice is tender and moisture from spinach is absorbed, adding water by tablespoonfuls if needed for rice, about 10 minutes. Uncover and continue to cook until mixture is dry, about 2 minutes; discard chiles.
Meanwhile, press garlic cloves into small bowl, stir in yogurt, and season with salt and pepper. Melt butter with 1 tablespoon oil in small skillet. Mix in cayenne and remove from heat.
Spread spinach mixture on platter; make indentations with back of spoon. Spoon yogurt into indentations and drizzle with cayenne butter.

Tips:

For the best flavor, use fresh spinach. If you only have frozen spinach, thaw it completely and squeeze out all the excess water before using.
Use a good quality yogurt. Greek yogurt is a great option because it's thick and creamy.
Don't overcook the spinach. It should be wilted but still bright green.
Add a little lemon juice or vinegar to brighten up the flavors.
Serve the spinach garlic yogurt with grilled chicken, fish, or lamb.

Conclusion:

Spinach garlic yogurt is a delicious, healthy, and versatile dish that can be enjoyed in many different ways. It's a great way to get your daily dose of vegetables, and it's also a good source of protein and calcium. Whether you're looking for a quick and easy side dish or a flavorful dip, spinach garlic yogurt is a great option.