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Taj Mahal Dip

Either fresh or frozen spinach can be used in this Indian-style dip, and neither needs to be cooked beforehand. However, fresh spinach will give the dip a lighter, brighter shade of pale green, and a fresher taste.

Ingredients

  • 2 teaspoons curry powder, according to taste
  • 1 teaspoon ground cumin, according to taste
  • 1 (9 ounce) package fresh baby spinach leaves*
  • 3/4 cup light sour cream
  • 1/2 cup plain nonfat yogurt
  • 2 cloves garlic, finely minced
  • Salt and freshly ground black pepper, to taste (optional)
  • Tabasco sauce, to taste (optional)

* or 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry

Instructions

  1. In a small nonstick skillet, stir curry and cumin over medium-low heat just until fragrant, 30 to 45 seconds. Transfer spices to a bowl.
  2. Combine spinach, sour cream, yogurt and garlic in a food processor and blend until spinach is pureed and mixture is smooth. Add a third of the curry mixture and blend in. Add more of the curry mixture, to taste. Process until well-blended. Season to taste with salt, pepper and pepper sauce, if desired. Transfer to a container with a cover. Cover and refrigerate for 24 hours before using.
  3. Bring dip to room temperature before serving.
  4. When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cut-up vegetables (carrots, different colored bell peppers, sugar snap peas, cucumbers, broccoli, cauliflower, zucchini spears, sliced jicama) and, if desired, the thin Indian crackers called pappadams, or other, preferably whole-grain, crackers.

Yield: about 2 cups

Per serving (2 tablespoons): calories: 26; protein: 1 gram; total fat: 1 gram; saturated fat: less than 1 gram; sodium: 24 mg; carbohydrate: 2 grams; dietary fiber: less than 1 gram


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