Taj Mahal Dip
Source of Recipe
Marla
List of Ingredients
Diabetic Taj Mahal Dip
2 t curry powder, according to taste
1 t ground cumin, according to taste
1 pkg frozen chopped spinach, thawed, drained & squeezed
dry (10 oz)
3/4 c low-fat sour cream
1/2 c plain non-fat yogurt
2 clv garlic, finely minced
salt and ground black pepper, if desired, to taste
Recipe
In a small, nonstick skillet, stir curry and cumin over medium-
low heat just until fragrant, 30-45 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 one-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. 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
cutup 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. Makes
about 2 cups.
Nutritional information: 26 calories, 1 g fat, 1 g protein,
2 g carbohydrates, 24 mg sodium, 1 g fiber. (For 2 tablespoons
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