This is another of my favorite vegetarian Turkish meze dishes. Had it once in a Turkish restaurant in Tokyo and insisted that Deniz ask his mom how to make it. It’s similar to the American spinach dip, but much more flavorful and healthy. We’ve made it several times since. We adapted this recipe from Deniz’ mom’s recipe and the Sultan’s Kitchen a Turkish Cookbook. So delicious with any type of bread or chip. We had a bunch of excess pita bread and corn chips and were dipping all day long. Yum yum yum.
- 1½ lbs fresh spinach, washed and trimmed (defrosted frozen spinach will also work.)
- 4 garlic cloves, minced
- ¼ c extra virgin olive oil
- 2 t paprika
- 2 t Aleppo pepper
- 1 pinch of cayenne
- 2 c plain yogurt (best to buy full fat. low fat is also okay, but not non-fat)
- 2 T mayonnaise
- 1 T fresh dill, finely chopped
- 3/4 t salt
Boil 1 quart of water in a large pot. Add the spinach and bring back to a boil. Continue cooking for 2 minutes. Drain and allow to cool. Squeeze out as much excess water as possible. Chop the spinach very finely (try not to not have any strands left). Place the spinach with all the remaining ingredients in a large bowl. Mix to combine well. Serve with pita bread or chips.