How to make it

  • 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.)

Reviews & Comments 1

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    " It was excellent "
    mkm114 ate it and said...
    What a wonderful twist on your every day spinach dip!! I am a lover of curry and spinach so this is a must try!! Thanks for the great post Dee!!

    Happy Easter!
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