Spinach and Yogurt Dip

• 1 12 lbs spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach)
• 1 -2 large garlic clove (to taste)
• salt
• 1 cup thick plain yogurt
• 2 tablespoons extra virgin olive oil
• 2 allspice berries, ground (more to taste) or 18 teaspoon ground allspice (more to taste)
• 1 cloves, ground or 18 teaspoon ground cloves
• 18 teaspoon freshly grated nutmeg
• 18 teaspoon ground cinnamon
• 1 teaspoon coriander seeds or 1 teaspoon freshly ground coriander

1. 1.
2. Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes.
3. Rinse and squeeze out excess water and chop coarsely.
4. 2.
5. Pound the garlic to a paste with salt in a mortar and pestle.
6. Stir into the yogurt and set aside.
7. 3.
8. Heat the olive oil over medium heat in a wide, heavy skillet and add the spices.
9. Cook, stirring, until they begin to sizzle, and add the spinach.
10. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes.
11. Transfer to a food processor and pulse to a puree.
12. Add the yogurt and blend together.

spinach, garlic, salt, yogurt, extra virgin olive oil, ground, ground cloves, nutmeg, ground cinnamon, coriander seeds

Taken from www.food.com/recipe/spinach-and-yogurt-dip-492576 (may not work)