How to make it

  • Put spinach and celery leaves in a steamer and steam until tender. Refresh the leaves under cold running water. Put the steamed leaves on a wooden cutting board and chop to a pulp.
  • Heat 2 Tbsp oil in heavy-bottom casserole, add the garlic and cumin seeds, and cook over medium heat for 1-2 mins., stirring until they emit a nutty aroma. Stir in the olives with the parsley and cilantro and add the paprika. Toss in the pulped spinach and celery and cook over low heat, stirring constantly, for 10 mins, or until the mixture is smooth and compact. Season with salt and pepper to taste and let cool.
  • Turn the mixture into a bowl and bind with the remaining oil and lemon juice. Serve with fresh crusty bread, or warm toasted flat bread for dipping.
  • *Jam will keep in a sealed container in the refrigerator, with a layer of olive oil on top, for up to 5 days.

Reviews & Comments 3

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    " It was excellent "
    jimrug1 ate it and said...
    Luisa was right!! I do like this. It would be a killer condiment for most any kind of meat or veggie... Nice job Lori!!

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    " It was excellent "
    juels ate it and said...
    Love it, love it, love it!!! What great combo of ingredients here, can't wait to try this out!
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    " It was excellent "
    trigger ate it and said...
    Lori , I love the dip idea just in time for New Years eve. The flavors sound wonderful.
    Five forks and another smile :)
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