&
soups
In a food processor, pulse the spinach until finely chopped. Add the feta and green onions and pulse to combine them with the spinach. Add the mayonnaise, mustard, and lemon juice and whirl until mixture is a textured purée. Add the chopped dill and pulse just to blend. Thanks to the feta, the dip may need little or no salt, but season it liberally with pepper. Scoop the dip into a serving bowl. Garnish with the dill sprigs and serve right away, accompanied by the vegetables of your choice.
Starters & Soups21
4 SERVINGS (ABOUT 1¼ CUPS/300 ML)
4 oz (120 g) raw baby spinach (4 packed cups)
½ cup (2 oz/60 g) crumbled feta cheese
2 green onions, white and pale green parts, roughly chopped¼ cup (60 ml) olive-oil mayonnaise
1 Tbsp whole-grain mustard1 tsp fresh lemon juice
¼ cup (15 g) chopped fresh dill, plus sprigs for garnish
Sea salt and freshly ground black pepper
Baby carrots, celery sticks, radishes, sugar snap peas, endive leaves, and/or multicolor bell pepper strips, for serving
V
GF
SF
Spina
ch & Feta Dip
with Horseradish
This zesty dip will be your party go-to and a favorite everyday snack, too. Along with bold flavor, the feta brings protein, mayonnaise contributes olive oil’s goodness, and lemon juice contains acid that helps your body access more of the iron in the spinach. Together with the horseradish’s kick, they give this full-bodied dip maximum health benefits along with great taste.
Starters & Soups
22
8 SERVINGS
FOR THE PITA CHIPS
1 tsp cumin seeds¾ tsp kosher salt3 pita breads, 7 inches (18 cm) in diameter1 ½ Tbsp olive oil
FOR THE DIP
6 cloves garlic, unpeeled, ends trimmed
1 tsp olive oil, plus more for greasing
2 globe eggplants (about 2 lb/1 kg total weight), halved lengthwise
2 Tbsp fresh lemon juice¼ cup (60 g) tahiniSea salt¼ tsp smoked paprika
VG
V
DF
SF
An ideal appetizer or snack, this dip is a delicious way to add fiber to your diet. Tahini, along with contributing nutty richness, is a good source of calcium. Think of this appealingly smoky dip especially from July through October, when locally grown eggplant are in season.
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
To make the pita chips, in a small frying pan over medium heat, toast the cumin seeds, stirring frequently, until fragrant, about 2 minutes. Pour onto a plate to cool. Transfer the cumin seeds to a spice mill or mortar, add the salt, and grind or crush with a pestle until finely ground.
Brush the pita breads on both sides with the olive oil, cut each into 8 wedges, and arrange them on the prepared baking sheet. Sprinkle the tops evenly with the cumin mixture. Bake until the wedges are light golden brown and crisp, 10–15 minutes, turning them over halfway through baking. Set aside.
To make the eggplant dip, place the cloves on a small square of aluminum foil, drizzle with the 1 tsp olive oil, and wrap securely in the foil. Place on the same pan and bake until the garlic is soft, about 15 minutes. Unwrap and let stand until cool enough to handle.
Preheat the broiler. Line a broiler pan with aluminum foil and lightly grease with oil. Place the eggplants on the prepared pan, cut-side down, and broil until the skins char and the flesh is tender, about 20 minutes. Transfer the eggplant to a colander and set it in the sink to drain and cool slightly.
Using a spoon, scrape the eggplant flesh out of the skins into a blender. Squeeze the roasted garlic from its skins and add to the blender along with the lemon juice, tahini, and a pinch of salt. Blend the ingredients until smooth, and then taste and season with additional salt. Transfer the dip to a serving bowl and let stand for a few minutes to allow the flavors to blend.Sprinkle the dip with the paprika and place on a platter. Arrange the pita chips alongside and serve.
Smoky Roasted Eggplant Dip
with Cumin-Crusted Pita
Starters & Soups23
4 SERVINGS (ABOUT 1¼ CUPS/300 ML)
⅓ cup (70 g) dried red lentils2 Tbsp olive oil
½ cup (60 g) chopped yellow
onion
1 large clove garlic, chopped½ tsp ground cumin
¼ tsp smoked paprika
⅓ cup (40 g) walnuts, coarsely chopped
⅓ cup (60 g) coarsely chopped roasted red bell pepper (see Tip)
1 tsp fresh lime juice
Sea salt and freshly ground black pepper
FOR DIPPERS
2 cups (180 g) bite-sized broccoli florets
1 red bell pepper, seeded and cut in strips
1 yellow bell pepper, seeded and cut in strips
1 large carrot, cut into 3-inch (7.5-cm) sticks
VG
V
GF
DF
SF
Serve this powerhouse Mediterranean dip with crudités to nosh on while
