Afghan Spinach Appetizer Dip

• 1 bunch fresh spinach
• 1 yellow onion, diced
• 2 teaspoons garlic, minced
• 1/4 cup corn oil
• 2 cups plain yogurt
• 1/8 teaspoon cayenne powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• pita bread

1. Wash the spinach several times to remove any sand, and finely chop.
2. Put water into a medium-size saucepan until it comes up about 1" from the bottom of the pan.
3. Add the spinach and boil over high heat for five minutes.
4. Drain.
5. In a large frying pan, over medium-high heat, put the oil and onion.
6. Stir-fry until the onion is tender, adding the garlic the last couple of minutes.
7. Add the cooked spinach and cook for 5 more minutes.
8. Turn off heat and let cool.
9. In a serving bowl mix together the yogurt, spinach mixture, cayenne, salt, pepper and ground coriander.
10. Refrigerate overnight.
11. The mixture needs to sit for a while in the fridge so that the flavors can marry.
12. Serve with pita bread or naan.

fresh spinach, yellow onion, garlic, corn oil, plain yogurt, cayenne powder, salt, ground black pepper, ground coriander, pita bread

Taken from www.food.com/recipe/afghan-spinach-appetizer-dip-236780 (may not work)