Ingredients

2 teaspoons curry powder, or to taste
1 teaspoon ground cumin, or to taste
1 9-ounce package of baby spinach leaves (uncooked), or 1 10-ounce package frozen chopped spinach, thawed, drained and squeezed dry
3/4 cup low-fat sour cream
1/2 cup plain non-fat yogurt
2 cloves garlic, finely minced
Salt and freshly ground black pepper, if desired, to taste

Directions

In a small, non-stick skillet, stir curry and cumin over medium-low heat just until fragrant, 30-45 seconds. Transfer spices to a bowl. Combine spinach, sour cream yogurt and garlic in a food processor and blend until spinach is pureed and mixture is smooth. Add one-third of the curry mixture and blend in. Add more of the curry mixture, to taste. Process until well-blended. Season to taste with salt, pepper.

Transfer to a container, cover and refrigerate 24 hours before serving. Bring dip to room temperature before serving. When ready to serve, place in center of a large serving platter, surrounded with cut-up vegetables and if desired, think Indian crackers (pappadams) or other whole-grain crackers. Makes about 2 cups.

Nutritional information per 2 tablespoons: 26 calories, 1 gram fat, 2 grams carbohydrate, 1 gram protein, less than 1 gram fiber, 24 mg. sodium.