Spinach Yogurt Dip

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            FOOD FUNNY
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Thanks to reader Lynne for sending us this classic food funny:

Two tourists were driving through New Hampshire. As they were
approaching Lake Winnipesauke they started arguing about the
pronunciation of the lake's name. They argued back and forth
until they stopped for lunch. As they stood at the counter, one
tourist asked the young employee, "Before we order, could you
please settle an argument for us? Would you please pronounce
where we are... very slowly?"

The girl leaned over the counter and said, "Burrrrrrgerrrrr Kiiing."

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            TODAY'S RECIPE
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This week's menu takes its inspiration from the current theme
in the Pen-Pal Forum section of the PLUS Edition. With the
summer sun beating down on the majority of my readers, I know
you'll appreciate a collection of dishes that can be served cold
or at room temperature. As an added hot weather bonus, most
of these dishes require little or no cooking. Here is the lineup:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Spinach Yogurt Dip
[Pesto Cream Cheese Spread]

Tuesday's Soup or Salad
Grilled Tomato Soup
[Melon Soup]

Wednesday's Side Dish
Asian-Style Cole Slaw
[Brown Rice with Dates and Oranges]

Thursday's Entree
Santa Fe Chicken Salad
[Shrimp Salad]

Friday's Dessert
Summer Pudding
[Cold Lemon Souffle]

This quick and easy dip is snack food that's actually good for you.
Keep a batch on hand in the refrigerator along with some crisp raw
veggies for an anytime-you-want-it nosh.

Spinach Yogurt Dip

A 10-oz (280 g) package of frozen chopped spinach, thawed
2-3 scallions (spring onions) green and white parts, chopped
2-3 cloves garlic, chopped
2 cups (500 ml) plain yogurt
3 Tbs (45 ml) freshly grated Parmesan cheese
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Squeeze the spinach to remove as much water as possible.
Combine with the remaining ingredients in an electric blender or
food processor and process until smooth. Refrigerate for at least
1 hour before serving with raw vegetables, bread, or crackers.
Makes about 2 cups (500 ml).
Received on Mon Jul 10 06:07:19 2006