Serve this zesty dip with crackers or cut-up raw vegetables.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3/4 cup nonfat sour cream
3/4 cup plain nonfat yogurt
2 garlic cloves, minced
1/4 teaspoon hot pepper sauce
Preparation
Step 1
Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat.
Step 2
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.)
Nutrition Per Serving
Per 1 tablespoon serving: calories
9; total fat
0; saturated fat
0; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
