Recipe: Middle Eastern Spinach Dip (Borani)

Makes about 2 cups.

Note: Fresh spinach can be substituted with 1 cup thawed frozen chopped spinach, well drained and patted dry. Find the spice blend za'atar in many grocery stores and food co-ops or make your own. An all-around seasoning, it perks up salads, soups stews and sautés. From Beth Dooley.

• 1 c. plain whole-milk Greek yogurt (or make your own, see below)

• 4 c. fresh chopped spinach, kale or mixed greens (see Note)

• 2 tbsp. za'atar (see Note or recipe)

• 1 tbsp. unsalted butter

• 1 c. thinly sliced white onions

To make your own Greek yogurt: Line a fine mesh strainer with 2 layers of cheesecloth. Set over a bowl and pour in 2 cups of whole-milk yogurt. Place in the refrigerator and allow the whey to drain off until the consistency is as thick as sour cream, at least 12 hours. Store in a covered container in the refrigerator for up to a week.

To prepare borani: Bring 1/2 cup water to boil and quickly blanch the greens until very bright, about 30 seconds. Drain immediately in a colander, pressing down with your hands to remove as much moisture as possible and pat dry with a clean dishcloth or paper towel. Place in a mixing bowl and stir in the yogurt. Season to taste with za'atar.

To prepare onions: Right before serving, set skillet over medium heat and melt butter. When it foams, add the onions, reduce the heat and cook, stirring frequently, until the onions become very brown, about 10 minutes.

To serve: Spoon the onions on top of the borani and serve with toasted lavash pita, or chips.

Nutrition information per ¼ cup serving:

Carbohydrates4 gSaturated fat3 gTotal sugars2 g

Protein2 gCholesterol15 mgDietary fiber1 g

Exchanges per serving: ½ carb, 1 fat.

Makes about 2 1/2 tablespoons.

Note: Ground sumac is available at some specialty stores and at Middle Eastern grocery stores. From Beth Dooley.

• 1 tbsp. minced fresh thyme

• 1 tsp. ground sumac (see Note)

• 1/4 tsp. coarse salt, or to taste

• Ground black pepper, to taste

Directions