Lot 269
2010 Santa Barbara County Sauvignon Blanc

Spicy Spinach Dip with Pine Nuts

Recipe selected from Food & Wine Magazine

Lot 269 2010 Santa Barbara County Sauvignon Blanc pairs beautifully with this low-fat, full-flavor spinach dip. The tartness of the Greek yogurt demands a wine of equal or greater acidity while offering subtle herb notes, complimenting the spices. This light, yet flavorful dish and Sauvignon Blanc pairing is the perfect solution for the on-the-go party host.

INGREDIENTS

1 cup Greek-style 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 pure chile powder
Pinch of cayenne
One 10-ounce package frozen whole-leaf spinach, thawed
Salt 

PREPARATION

Scoop the yogurt into a paper towel-lined strainer set over a bowl. Let stand at room temperature for 30 minutes. You should end up with a 1/2 cup yogurt.

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 and cook, stirring, for 1 minute. Scrape into a bowl.

Using your hands or a potato ricer, squeeze the spinach until very dry, then coarsely chop it and discard any stringy pieces. Stir the spinach and yogurt into the onion mixture and season with
salt.

MAKE AHEAD
The spinach dip can be refrigerated overnight.

SERVE WITH 
Toasted baguette slices or crudites. Or use as a condiment for curries, steaks or roast chicken.