It’s been a while since I’ve been in a kitchen. Moving is a nightmare! Losing control of your kitchen means you are at the mercy of everyone else. Standing in professional kitchens I’ve been snacking on anything but vegetables.
Recently I was asked to participate in a photoshoot for a food magazine. The theme for the shoot is a group of friends getting together for a vegetarian meal. I was excited to be a part of this because the creative team behind the publication always produce amazing items.I was finally going to eat a great meal!
There was one dish we all kept gravitating to during the afternoon. It’s avocado based but kicked up with Indian spices. During the holiday season people tend to fill their buffet tables with carb, dairy or meat based dishes. If there is a “dip” on the menu it usually contains boring vegetables and a fat filled cream based dressing.
I fell in love with this “Indian Spinach Dip” recipe. The texture is creamy and luxurious but without all the fat. The color is a bright emerald green, appealing to the eye. Even the carnivores are drawn to it.
What is even better than this recipe being low fat, healthy and delicious is it only takes one step to make. ONE. I’m in!
Serve with sliced raw veggies. For a winter theme, roast some large sweet potato or turnip wedges. Serve with the dip and lime slices.
Indian Spinach Dip
Serves 4 (makes about 2 cups)
- 4 cups spinach (about 6 to 7 oz.)
- 1 large avocado
- 1/2 Tbs. lemon juice
- 1/2 tsp. low-sodium seasoned salt (such as Herbamare)
- 1 small clove garlic, peeled
- 1/4 tsp. curry powder
- 1/8 tsp. minced fresh ginger
- Dash chili powder
- Dash cayenne pepper
- Dash cumin
Put all ingredients in a food processor. Puree. Done!