This is a great fresh dip that is so healthy and full of all sorts of nutrients. Not only is it healthy, but it is so tasty! This Turkish Spinach Dip is traditionally known as cacik. The base is yogurt (Greek yogurt works beautifully because of its thick creaminess) and mixture of garlic, spinach and a fresh herb symphony of dill, mint and parsley.
I love spinach dip but if I eat more than a pinch I am in trouble! I immediately feel a stomach ache coming on from all the cheese, and so to discover this awesome healthy version of a spinach dip is quite a treat! I could eat a full bowl of this without thinking twice! It is so good and you can feel good about eating it too!
This is good as a dip for vegetables, pita bread, chips or used as a spread for sandwiches or pitas!
Even Tama boy is stunned by the burst of delicious flavor and nutritional properties!
And he is so happy to hear that this make you strong like superman, batman and like his cousin Asher! He feels the side effects of superpowers and strength instantly!
“Yep, its a no brainer… this gets one big thumbs up”.
- 1 6-ounce bag baby spinach (or 1 frozen pack of spinach thawed and drained)
- 2-3 garlic cloves (mashed into a paste with the salt)
- Salt to taste
- 1 tablespoon freshly squeezed lemon juice (more to taste)
- 2 tablespoons chopped fresh dill
- ½ cup finely chopped parsley
- 2 tablespoons chopped fresh mint, or 1 teaspoon dried mint
- 2 to 3 tablespoons extra virgin olive oil
- 2 cups thickened yogurt or thick Greek style yogurt (I used Fage Greek Yogurt)
- 1 bunch scallions, chopped (optional)
- If using frozen spinach-defrost and pat dry getting rid of excess water.
- If using fresh spinach…bring a large pot of generously 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 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.
- Place the garlic in a mortar and pestle with ½ teaspoon salt and mash to a paste (alternatively, finely mince). Or use the side of your knife to squish over and over until a paste.
- Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.
- In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables, chips or use as a sandwich spread.
- Yield: About 2 cups