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    Recipe: If you’ve got guests, make this spinach-yogurt dip to accompany drinks on a summer evening

    Spinach and herb yogurt dip
    karoline boehm goodnick for The Boston Globe
    Spinach and herb yogurt dip

    Serves 6

    All hosts need an hors d’oeuvre to accompany drinks. This bright-green dip for pita chips or crudites has a yogurt base with plenty of spinach, basil, parsley, and mint. Blanch the spinach and basil leaves first and squeeze them dry so there’s no excess liquid (if you want to use baby spinach, cut the cooking time to 30 seconds and don’t bother to stem it). A little mayonnaise added to the yogurt sweetens the mixture slightly.

    2cups packed fresh basil leaves
    ½pound fresh spinach, stems removed
    ½cup packed fresh parsley leaves
    ¼cup packed fresh mint leaves
    2scallions, sliced
    1small clove garlic, chopped
    1teaspoon grated lemon rind
    2teaspoons lemon juice
    Salt and pepper, to taste
    3tablespoons olive oil
    1cup Greek yogurt
    ¼cup mayonnaise
    Extra basil or mint leaves (for garnish)

    1. Have on hand a bowl of ice water.

    2. Set a skillet filled with ½ inch of water over high heat. Bring to a boil. Add the basil and cook, turning the leaves with tongs, for 10 seconds. Use a slotted spoon or tongs to transfer the basil to the ice water. Drain in a colander. With your hands, squeeze out the excess water and place the basil on a cutting board.

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    3. Add the spinach to the skillet and cook, turning with tongs, for 2 to 3 minutes, or until wilted and tender. Drain in the colander and rinse with cold tap water to cool. With your hands, squeeze out the excess water. Add the spinach to the basil and chop both coarsely.

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    4. In a food processor, work the spinach, basil, parsley, mint, scallions, garlic, lemon rind and juice, and a generous pinch of salt and pepper until the mixture is finely chopped. Add the oil and pulse a few times to blend it.

    5. Transfer the mixture to a bowl and stir in the yogurt and mayonnaise until thoroughly blended. Taste for seasoning, and add more salt and pepper, if you like.

    6. Transfer to a bowl, cover with plastic wrap, and chill for 1 hour for the flavors to mellow. Garnish with basil or mint. Lisa Zwirn

    Lisa Zwirn can be reached at lisa@lisazwirn.com.