Spicy Spinach Dip With Pine Nuts - cooking recipe

Ingredients

1 1/2 cups plain nonfat yogurt
2 tablespoons extra virgin olive oil
1/4 cup pine nuts
1/2 small sweet onion, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1 pinch cayenne
1 (10 ounce) package frozen spinach, whole leaves, thawed
salt

Preparation

Scoop yogurt into a paper towel lined strainer set over a bowl.
Let stand at room temp for 30 minutes.
Meanwhile, heat the olive oil in a small skillet. Add the pine nuts and minced onion and cook over high heat, stirring frequently until the onion is softened and lightly browned and the pine nuts are golden, 4 to 5 minutes.
Add the cumin, coriander, chile powder and cayenne, cook, stirring for 1 minute. Place in a bowl.
Using your hands or a potato ricer, squeeze the spinach until very dry. (I've never used that technique before, I place spinach in a clean dish towel and squeeze dry).
Add the spinach and the drained yogurt to the onion mixture, season with salt and stir well.
Dip can be refrigerated overnight.