This recipe is based on the Indian Spinach Dip recipe that was featured in this month's edition of Vegetarian Times. When I read the recipe, I knew right away I wanted to try it, since it features a few of my favorite things. I absolutely adore avocados and fresh spinach, and of course anything with curry and ginger intrigues me. It's a lovely full flavored dip for fresh veggies, or serve it as a dressing over a fresh salad. It's also tasty with pita chips or tortilla chips.
Indian Spinach Dip
4 cups fresh spinach (about 6 oz)
1 large avocado
1/2 c plain yogurt
1/2 tbsp lemon juice
1/2 tsp seasoned salt
1 small clove garlic, minced
1/4 tsp curry powder
1/8 tsp fresh ginger, minced
dash chili powder
dash cayenne pepper
dash cumin
Blend all ingredients in a food processor until smooth. Chill for an hour, and then serve.
sounds good. i'd like to try 'veganizing' it.
ReplyDeleteimagine drinking a glass of it though?! i shouldn't tease - i'm always impressed with the composition of your photos.
i've been on a bit of an avocado kick myself recently (expect to see evidence of it on my blog soon enough).
do you have the vegetarian times cookbook - i have an older version. i'm hoping you have it and can make some recomendations from it.
You really have a gift when it comes to taking photos of your food! (on top of your gift for making amazing food that is!)
ReplyDeleteJae, I'm sure you could easily veganize it, substituting something else for the yogurt. You do need it, though, as the flavor is really dense and "green" without it. And unfortunately, I don't have the VT cookbook, although I've had it on my Amazon list for awhile.
ReplyDeleteMegan - thanks for the high praise! I normally just take a bunch of shots and hope at least one of them turns out!
i often use the vegan sour cream as a sub. in indian foods that call for plain yogurt... works out very well!!
ReplyDeleteJust wondering, more a question, did this Christian Britton live in Kenya? just let me know incase---anthonybrick2003@yahoo.com
ReplyDeleteAvocados...good.
ReplyDeleteSpinach...good.
Yogurt...good.
Spices...good.
Seriously, this is amazing.
Since there are clearly some Vegetarian Times readers here, I thought I would add this: this dip makes an amazing accompaniment to a slightly tweaked version of the black bean and walnut burgers in this month's VT. My husband and I substituted curry powder for chili powder in the burger recipe, and then made this delicious dip as an accompaniment, and the results were awesome.
ReplyDeleteI'm her husband, and I second that motion. This is one of the best dips I've ever had! We slathered it all over the black bean burgers:
ReplyDeletehttp://sucellus.livejournal.com/131045.html
doh, sorry I forgot to link it:
ReplyDeletehttp://sucellus.livejournal.com/131045.html
Sorry for the double post
Very cool design! Useful information. Go on! » »
ReplyDeletehello
ReplyDeletethanks for the high praise! I normally just take a bunch of shots and hope at least one of them turns out!
Just made this, and it is great!
ReplyDelete