31 dishes, 31 days – I’m cooking my way through Melissa Clark‘s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray. And to those of you who made your way over here via rachaelraymag.com, welcome!
We don’t really snack much during the week, but on the weekends, and Sundays in particular, we love enjoying a big, late brunch at home, followed by a mid-day snack of something substantial. This Spinach-Yogurt Dip with Pomegranate and Walnuts fit the bill perfectly. It was a great light-but-filling snack with some coriander crackers, Kimball’s radishes and slices of lemon cucumber from City Farm, fresh and bright with the addition of chopped fresh dill, and tangy from its base of strained Narragansett Creamery yogurt. It reminded me very much of Shayma‘s winning Borani Esfanaaj from food52, though Melissa Clark’s addition of a pomegranate drizzle made for a lovely pop color and extra flavor.
Get the recipe: Spinach-Yogurt Dip with Pomegranate and Walnuts