Curried Spinach Dip

Recipe Ingredients

1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Ground cumin
1		Frozen chopped spinach - (10 oz) - thawed, squeezed dry
3/4 cup	177ml	Nonfat sour cream
3/4 cup	177ml	Plain nonfat yogurt
2		Garlic cloves - minced
1/4 teaspoon	1.3ml	Hot pepper sauce
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat.

Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor. Blend until spinach is pureed. Add curry mixture and hot sauce and process until blended. Season to taste with salt and pepper. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.)

This recipe yields about 2 cups.

Per 1 tablespoon serving: calories, 9; total fat, 0; saturated fat, 0; cholesterol, 0.

Source:
Bon Appetit, March 2001

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