Curried Spinach Dip

OK, I'm at home. winding down from a busy day and evening and on to posting Dip #2--Curried Spinach Dip from 12 Best Foods Cookbook by Dana Jacobi. I discovered this cookbook and this dip about a year ago and have made it several times since then. There are some great, healthy recipes in this cookbook and she recently came out with a new cookbook,which I purchased the other day but I haven't cooked from it yet. This recipe is most definitely a keeper--this dip, deliciously spiced and served warm, never fails to please even those non-adventurous eaters and it puts curry lovers over the moon. I have taken the dip bowl away to refill it and warm it up and literally have people follow me with a piece of bread or cracker in their hands just waiting to be able to dunk again.

Curried Spinach Dip

12 Best Foods Cookbook, Dana Jacobi

1 tsp curry powder

1 tsp ground cumin

1/4 tsp ground turmeric

1/8 tsp cayenne pepper

1 vegetable bouillon cube

2 tsp canola oil

1 small red onion, finely chopped

1 large clove garlic, finely chopped

1 (10-ounce) package frozen spinach, defrosted and squeezed dry

2 Tbsp light cream cheese

1/2 cup fat free plain yogurt

Salt and freshly ground pepper to taste

1) Combine the curry, cumin, turmeric and cayenne pepper in a small bowl. Dissolve the bouillon cube in 1/2 cup hot water and set aside.
2) Heat the oil in a medium skillet over medium-high heat. Saute the onion until it is soft, 4 minutes. Mix in the garlic and continue cooking until the onion starts to brown, 3-4 minutes. Mix in the spices.

3) Add the spinach, pulling it apart with your fingers. Pour in the bouillon. Simmer until the spinach mixture is dry, 5 minutes.

4) Remove from the heat and mix in the cream cheese and yogurt. Season to taste with salt and pepper. Serve warm.

Makes 1 1/2 cups

Per serving (1 tbsp) 13 calories, 1 g fat, 0 saturated fat, 1 g protein, 1 g carbohydrates.

I do have a bit of a "quirk" in making this recipe that I have to share. When I first made it, I did not have any cream cheese on hand. Deciding that the cream cheese was probably for texture and to bind it a little bit, I substituted a garlic and herb Almond Cheese for the cream cheese. Since I liked the results so much, I keep making it that way. I am sure the cream cheese would be equally as good. I also usually add another Tbsp of curry because I like a bit more curry flavor. I serve this with warm pita bread, pita chips or any other somewhat "sturdy" dipper.