Indian curry dip

Ingredients

2 teaspoons curry powder, according to taste

1 teaspoon ground cumin, according to taste

1 (9 ounce) package fresh baby spinach leaves or 1 (10 ounce) package

    frozen chopped spinach, thawed, drained and squeezed dry

3/4 cup light sour cream

1/2 cup plain non-fat yoghurt

2 cloves garlic, finely minced

Salt and freshly ground black pepper, to taste (optional)

Tabasco sauce, to taste (optional)

Either fresh or frozen spinach can be used in this Indian-style dip, and neither needs to be cooked beforehand. However, fresh spinach will give the dip a lighter, brighter shade of pale green, and a fresher taste.

Recipe

• In a small non-stick frying pan, stir curry and cumin over medium-low heat just until fragrant, 30 to 45 seconds.
• Transfer spices to a bowl.
• Combine spinach, sour cream, yoghurt and garlic in a food processor and blend until spinach is pureed and mixture is smooth.
• Add a 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, if desired. Transfer to a container with a cover.
• Cover and refrigerate for 24 hours before using.
• Bring dip to room temperature before serving.

These dip and appetiser recipes are brought to you by eat yogurt. Return to main Yoghurt recipes page.