3/4 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
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.