Hawaii's Share Your Table

Spinach Dip

Yields cup

Starters

Fresh island grown spinach stars in this dip, providing nourishing vitamins A and C, iron and folic acid. The flavor of spinach is much more evident when it is cooked, giving this dip a great flavor profile. Greek-style yogurt is very thick and creamy like sour cream; look for no fat varieties to save calories.

• Soak spinach in a large bowl of water to remove any grit. Drain and repeat if necessary. Transfer the spinach to a saucepan; there should be enough water clinging to the leaves so you won't need any oil. Place the saucepan over high heat and let the spinach wilt, tossing in the pan. When all the leaves are wilted, remove from the heat and place in a colander. Drain and cool.
• When the spinach is cool, gather the leaves and squeeze out as much water as possible. You'll end up with just a small handful of spinach. Chop the spinach and place in a mixing bowl.
• Heat a small sauté pan over medium heat and add the oil. Add the shallot and garlic and cook for 3 to 4 minutes or until shallots are golden brown. Transfer to the bowl with the spinach.
• Add yogurt and lemon juice and combine. Add feta and mix together. Add salt and pepper to taste. Cover and refrigerate until ready to serve.