Snack: Spicy Spinach Dip with Pine Nuts

Recipe by Grace Parisi Make ahead: This dip can be refrigerated overnight. Serve it with toasted baguette slices or crudités. Or use as a condiment for curries, steaks, or roast chicken.

This recipe includes superfoods such as:

Spinach, Nuts

Health benefits of Spicy Spinach Dip with Pine Nuts

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 1/2 c. plain nonfat yogurt
2 tbsp. extra-virgin olive oil
1/4 c. pine nuts
1/2 small sweet onion
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. pure chile powder
Pinch of cayenne
One 10-ounce package frozen whole-leaf spinach
salt

Instructions

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 1 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. Add the spinach and the drained yogurt to the onion mixture, season with salt, and stir well. 1 serving: 99 cal, 7 gm fat, 1 gm saturated fat, 6 gm carb, 2 gm fiber.

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