Turkish Yogurt and Spinach Dip

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Known in Turkey as caçik, this garlicky mixture of green vegetables, fresh herbs and yogurt can be served as a salad or as a dip with pita and raw vegetables. Traditionally, caçik is made with a number of vegetables, including cucumbers, cabbage and beets.

by Martha Rose Shulman

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TurkishEasy, Quick, Dips And Spreads

Servings

About 2 cups

Total time

20 min

Calories / serving

227 kcal

Ingredients (10)

serves

1 6-ounce bag baby spinachspinach
2 plump garlic cloves, halved, green shoots removedclove
Salt, preferably kosher salt, to tastesalt
1 tablespoon freshly squeezed lemon juice (more to taste)
2 tablespoons chopped fresh dilldill
1/2 cup finely chopped parsleyparsley
2 tablespoons chopped fresh mint, or 1 teaspoon dried mintmint
2 to 3 tablespoons extra virgin olive oilextra-virgin-olive-oil
2 cups thickened yogurt or thick Greek style yogurtyogurt
1 bunch scallions, chopped (optional)scallion

Instructions (3 steps)

01Bring 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.
02Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.

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Rich recipe — supports nutrition-aware planning.