Spinach & Yogurt Dip Sabse Borani (Makes 2-3 Cups)

• 1C yogurt (drained)
• 4 C fresh spinach leaves (chopped)
• 1 medium onion (thinly sliced)
• 2 cloves garlic (crushed or minced)
• 2 T oil

1. Yogurt: First, drain the yogurt for 60 minutes by placing in a cheese cloth and tying to a long wooded spoon set over a bowl to catch the draining water. (Some people place in a coffee filter or paper towel.)
2. Spinach: Rinse and chop the spinach. Place it still damp in a sauce pan, cover, and cook till just wilted. Drain and squeeze out excess water. In a large skillet, cook onion in oil until soft, add garlic for one minute, then add spinach. Cook for 2 more minutes.
3. Assemble: When cool, combine the spinach with yogurt. Add salt and hot pepper flakes to taste. Turn into a bowl and serve with hot naan (a round flatbread) or toasted pita chips. You can also serve chilled.

yogurt, fresh spinach leaves, onion, garlic, t oil

Taken from www.epicurious.com/recipes/member/views/spinach-yogurt-dip-sabse-borani-makes-2-3-cups-50027368 (may not work)