Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAppetizers - Dip Curried Spinach Dip
Famous Authors (View All Authors)
Appetizers - Dip Curried Spinach Dip Post by :ndbdog Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3214

Click below to download : Appetizers - Dip Curried Spinach Dip (Format : PDF)

Appetizers - Dip Curried Spinach Dip

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


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.) Serve this zesty dip with crackers or cut-up raw vegetables.

Makes about 2 cups.

Per 1 tablespoon serving: calories, 9; total fat, 0; saturated fat, 0; cholesterol, 0

Bon Appétit-March 2001-Cooking for Health
If you like this book please share to your friends :
NEXT BOOKS

Appetizers - Dip Dick Clark's American Bandstand Artichike Dip Appetizers - Dip Dick Clark's American Bandstand Artichike Dip

Appetizers - Dip Dick Clark's American Bandstand Artichike Dip
1(8 oz.) pkg. cream cheese, softened 1 pint sour cream 1/2 cup shredded parmesan cheese 1 pkg. spinach, thawed, rinsed and squeezed dry 1 tsp. marjoram 1 tsp. ground black pepper 1 tsp. red pepper flakes 1 (about 15 oz.) can artichoke hearts 1 Tblsp. good olive oil In a small cast iron skillet, heat the oil and add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn. In a medium size bowl, cream together the cream cheese and sour cream. Add the parmesan cheese and mix well. Stir in the
PREVIOUS BOOKS

Appetizers - Dip Creamy Tofu Dip Appetizers - Dip Creamy Tofu Dip

Appetizers - Dip Creamy Tofu Dip
1 cup tofu, mashed 1 clove garlic, minced or mashed 1/2 cup finely chopped green onions 1 tbs. finely chopped fresh parsley 1/2 cup plain nonfat yogurt 1 tsp. Dijon style mustard freshly ground pepper Combine all ingredients in a blender or food processor, and process until thoroughly blended. Chill several hours or overnight.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT