Spinach Pecan Yogurt Dip-दही पालक की चटनी

Healthy home made alternative to high calorie readymade dips
Gluten Free, quick to make and nutritious 
500 grams greek yogurt
10 nuggets of frozen spinach or 200 grams of fresh baby spinach
1 teaspoon salt
1 tea spoon of oil ( for sautéing spinach)
1 tablespoon of olive oil (optional)
30 grams of crushed pecans
1 tablespoon of seasoning of your choice
2 inch frozen crushed green chilli (optional)
2 cloves of crushed garlic fresh or frozen
If you do not use greek yogurt, you will need to extract water from regular yogurt.For this put yogurt in a muslin cloth and hang it for 1-2 hours for the water to drain out.
Step 1. If frozen, thaw and cook spinach in microwave for 3-4 minutes and remove all water. Sauté spinach and garlic in  a pan.
Step 2. Add salt, sautéed spinach, seasoning, frozen crushed green chilli and pecans to greek yogurt or block of yogurt drained in muslin cloth.
Step 3. Mix everything thoroughly and add olive oil (optional).
Handy Tips:IMG_1488
1. Spinach yogurt dip can be served cold or warm (serve as you make it warm sautéed spinach or heat up in Microwave for 30 seconds) to go with baked naan bread, corn wafers,  crackers or thin savoury biscuits.
2. You can be as creative as you want to be , add spring onion or other herbs like dill weed, rosemary, basil, mint, coriander or spices like red chilli pepper, black pepper.
2. You can also add finely chopped bell peppers, mushrooms or cucumber.

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