Party

Taj Mahal Dip

  • 2 teaspoons Curry powder, to taste
  • 1 teaspoon Cumin, ground, to taste
  • 1 package 9-ounce fresh baby spinach leaves
  • ~ (or 10-ounce frozen chopped spinach
  • ~ Thawed, drained, squeezed dry)
  • 3/4 cup Light sour cream
  • 1/2 cup Plain nonfat yogart
  • 2 Garlic cloves, finely minced
  • ~ Salt & fresh ground black pepper
  • ~ Tabasco sauce, to taste (optional)

    • In a small nonstick skillet, stir curryand cumin over medium-low heat just until fragrant, 30 to 45 seconds. Transfer spices to a bowl. Combine spinach, sour cream, yogart and garlic in a food processor and blend until spinach is pureed and mixture is smooth. Add a third of thecurry mixture and blend in. Season to taste with salt, pepper and Tabosco sauce, if desired.

    Transfer to a container with a cover. Cover and refrigerate for 24hours before using.

    Bring dip to room temperature before serving. When ready toserve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cut-upvegetables and, if desired, the thin Indian crackers called pappadams, or other, preferably whole-grain carckers.

    Makesabout 2 cups.

    From the American Institute for Cancer Research.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bruce E Keyser Sr of Brookings, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!