Farmers Daughter Herbs

spinach-dip3/4 lb. spinach, course stems discarded

and the leaves washed well and drained.

1 cup plain yogurt

1/4 cup mayonnaise

1/3 cup scallion, chopped

1 garlic clove, chopped

2 tsp. minced Fresh Tarragon leaves

1 tsp. white wine vinegar or to taste

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In a large saucepan cook the spinach in the water clinging to the leaves, covered over moderate heat, stirring once or twice, for 3 to 4 minutes, or until it is wilted, refresh it under cold water, and in a collinder drain it well. Squeeze the spinach dry by handfuls and in a blender puree it with the yogurt, the mayonnaise, the garlic, the scallion, the tarragon, and the white wine vinegar. Add salt and pepper to taste.