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Categories:
extra-virgin olive oil Vidalia onions garlic fresh spinach watercress leaf avocado nonfat yogurt lemon zest lemon juice hot sauce salt fresh ground pepper
Viewed: 3 - Published at: 9 months agoIngredients
- 1 tablespoon extra virgin olive oil
- 2 medium vidalia onions, thinly sliced
- 1 garlic clove, minced
- 6 cups fresh spinach, stemmed
- 1 cup watercress leaf, coarsely chopped
- 12 avocado, halved, pitted and peeled
- 1 cup plain nonfat yogurt, preferably Greek
- 1 teaspoon lemon zest, finely grated
- 1 tablespoon fresh lemon juice
- 12 teaspoon hot sauce, such as Tabasco
- 14 teaspoon coarse salt
- fresh ground pepper
Method
- Heat oil in a large skillet over medium heat.
- Add onion, and cook until softened, about 8 minutes.
- Reduce heat ot medium-low, add garlic and cook stirring occasionally, until onion ad 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, and 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.
