Napa Valley Jade Dip
Source of Recipe
the web
List of Ingredients
2 cups spinach leaves
1/;4 cup fresh cilantro
8 leaves fresh basil
8 leaves fresh mint
2 cloves garlic, chopped
1 tablespoon finely minced ginger
1-3 cup freshly squeezed orange juice
1/;4 cup plain yogurt
2 tablespoons white or red wine vinegar
1 tablespoon dark sesame oil
1 tablespoon hoisin sauce
1/;2 teaspoon Asian chile sauce
Recipe
Place all ingredients in a blender and liquefy. Refrigerate. The dip will keep for up to two days in the refrigerator.
Yield: Makes 1 1/2 cups
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