The Sweet Onion Source
Aliza Green's Persian Spinach Dip
with Caramelized Sweet Onion


Serves 6.

bullet 2 pounds fresh spinach, washed (or 2 (12-ounce) boxes frozen chopped spinach)
bullet 2 Oso Sweet Onions, diced
bullet 2 tablespoons butter
bullet 1 pint plain yogurt
bullet Salt and pepper to taste
bullet 1/2 cup chopped walnuts, lightly toasted in a 300º oven

In a large pan, cook the spinach in the water that clings to the leaves until it wilts. Drain, rinse under cold water and gently squeeze out the excess liquid. Chop finely and reserve.

In a medium pan, cook the onions in the butter over medium heat until well caramelized and golden brown. Cool and then mix with the spinach, yogurt, salt and pepper. Sprinkle with toasted walnuts and serve as an appetizer or as a dip for pita bread and crudités (colored pepper wedges, Belgian endive and/or Treviso spears, celery lengths, cucumber boats, snow peas, sweet onions cut into single layer wedges, scooped out plum tomato wedges, and any colorful vegetable that is more or less boat shaped to hold a chunky dip).

© 2006, Oso Sweet Onions