Curried Spinach Dip

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Curried Spinach Dip

 

1 teaspoon curry powder

1/2 teaspoon ground cumin

1 10 oz. package frozen chopped spinach, thawed, squeezed dry

3/4 cup sour cream

3/4 cup plain nonfat yogurt

2 garlic cloves, minced

1/4 teaspoon hot pepper sauce

salt to taste

freshly ground black pepper to taste

 

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.)

Makes 2 cups.

 

 

 

 

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