Appetizer Recipes
Taj Mahal Dip
Yield: about 2 cups
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)
Instructions
- 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.
- 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.
- Bring dip to room temperature before serving.
- 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.
Notes
* or 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
Either fresh or frozen spinach can be used in this Indian-style Taj Mahal 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.
Nutrition
Per serving (2 tablespoons): calories: 26; protein: 1g; total fat: 1g; saturated fat: less than 1g; sodium: 24mg; carbohydrate: 2g; dietary fiber: less than 1g