Makes about 2 cups.

Either fresh or frozen spinach can be used in this Indian-style dip, and neither needs to be cooked beforehand. However, fresh spinach will give the dip a lighter, brighter shade of pale green, and a fresher taste.

2 teaspoons curry powder, according to taste
1 teaspoon ground cumin, according to taste
1 (9 ounce) package fresh baby spinach leaves or 1 (10 ounce) package
    frozen chopped spinach, thawed, drained and squeezed dry
3/4 cup light sour cream
1/2 cup plain nonfat yogurt
2 cloves garlic, finely minced
Salt and freshly ground black pepper, to taste (optional)
Tabasco sauce, to taste (optional)

In a small nonstick skillet, stir curry and cumin over medium-low heat just until fragrant, 30 to 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 a 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 and pepper sauce, if desired. Transfer to a container with a cover. Cover and refrigerate for 24 hours before using.

Bring dip to room temperature before serving.

When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cut-up vegetables (carrots, different colored bell peppers, sugar snap peas, cucumbers, broccoli, cauliflower, zucchini spears, sliced jicama) and, if desired, the thin Indian crackers called pappadams, or other, preferably whole-grain, crackers.

Per serving (2 tablespoons): calories: 26; protein: 1 gram; total fat: 1 gram; saturated fat: less than 1 gram; sodium: 24 mg; carbohydrate: 2 grams; dietary fiber: less than 1 gram