A couple of leftover spinach leaves in the fridge and an insistent craving for fried food got me to prepare this dip. A moderately healthy accompaniment to anything from chips, finger food or raw vegetables. The sinful side to the word “moderately” was contributed by the inclusion of cheese. Dips have always been known to be the hands down crowd-pleaser. They are highly flexible with varying textures and can be altered to suit all palates. Our beloved version of dips are, of course, chutneys. They seem to fit perfectly to any occasion, always easy to put up and can be stored for days. A simple, easy nourishing dip whipped up in minutes, this is similar to our Indian spinach raita.
Spinach – ½ cup
Cheese spread – 3 tablespoon
Yogurt – 1 cup ( I use fat-free yogurt)
Onion- 1 small ( chopped)
Garlic – 3-4 cloves (thinly sliced)
Red chilli garlic sauce – ½ tsp
Salt & pepper
I usually prefer roasting the garlic and onion. They give off this sensational aroma that immediately transports any living being onto a different plane. The garlic emits a nutty, smoky flavour and compliments well with the sweetness of the onions. To this add the chopped spinach leaves and toss for a couple of minutes. In a serving bowl combine all the ingredients together and mix well and blend to give it a smooth texture. I used a dash of chili-garlic sauce for additional flavouring. Too much use of the sauce will alter the colour. Keeping the flavouring mild if accompanied by spicy food.
People who looked at this item also looked at…
This entry was posted in Recipes
and tagged Chutney
. Bookmark the permalink