Indian-spiced Spinach Dip Recipe

Prep spinach

Wash the baby spinach thoroughly and spin or pat dry. Roughly chop if leaves are large so the spinach blends evenly into the dip.

Sweat aromatics

In a large skillet over medium heat, melt 2 tbs unsalted butter. Add the finely diced onion and a pinch of salt; cook until translucent, about 5 minutes. Add minced garlic and grated ginger and cook 1 minute until fragrant.

Add spices and spinach

Stir in ground cumin, ground coriander, turmeric, garam masala and red chili powder. Cook the spices with the aromatics 30–45 seconds to bloom. Add the chopped spinach in batches, stirring until wilted and liquid evaporates, about 4–6 minutes total. Season with 1 tsp salt and 1/2 tsp black pepper; adjust to taste.

Combine with cheeses and cream

Lower heat to low. Fold in the softened cream cheese (8 oz) until melted and fully combined with the spinach mixture. Stir in 1/2 cup Greek yogurt and 1/4 cup heavy cream to loosen the mixture. Add grated sharp cheddar (3/4 cup) and crumbled paneer or feta if using (1/2 cup). Stir until cheeses are melted and the dip is smooth and creamy. Remove from heat and stir in 1 tbs lemon juice and 2 tbs chopped fresh cilantro. Taste and adjust seasoning.

Finish

Transfer the dip to a serving bowl and keep warm or at room temperature while you prepare the tempering and flatbreads. If making ahead, cool, cover and refrigerate; reheat gently while stirring before serving.

Heat 1 tbs oil or ghee in a small saucepan over medium heat. When hot, add mustard seeds and cumin seeds. When mustard seeds start to pop (about 20–30 seconds), add the broken dried red chili and swirl for 10 seconds to toast. Immediately pour the sizzling tempering over the prepared spinach dip to add a bright, aromatic finish.

Make dough

In a small bowl, combine warm water (approx. 110°F/43°C), 1 tsp active dry yeast and 1/2 tsp sugar. Let sit 5–7 minutes until foamy. In a large bowl, whisk 2 cups flour and 1 tsp salt. Add the yeast mixture and 1 tbs olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 4–5 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 60–90 minutes depending on temperature.

Shape flatbreads

Punch down the dough and divide into 6 equal pieces for small flatbreads or 3 for larger ones. Roll each piece into a ball and let rest 10 minutes. On a floured surface, roll each ball into a thin round, about 6–8 inches diameter and 1/8 inch thick.

Wood-fired or stovetop cook

If using a wood-fired oven: preheat oven/stone to high (500–700°F / 260–370°C) and slide flatbreads onto the hot stone; cook 1–2 minutes until puffed and charred in spots, flipping if needed. For stovetop: heat a cast-iron skillet over medium-high heat, brush one side of the rolled flatbread with olive oil and place oiled side down; cook 1–2 minutes until bubbles form and underside has brown spots, brush top with oil, flip and cook another 1 minute. Remove and keep warm covered with a towel.

Serve

Brush finished flatbreads with remaining olive oil, slice into wedges if desired, and serve alongside the hot Indian-spiced spinach dip.