Make a big batch of this Indian spice mix to have on hand when you need to whip up a quick vegetable dip or flavorful, easy salad dressing. Or try it as a rub for grilled or roasted meat or vegetables. The spice mix is also perfect to give as a hostess gift along with a recipe card for turning it into a dip or vinaigrette (see Tips, below). For the freshest, most economical spices, head to a store that has a large, well-stocked bulk spice department.

Hilary Meyer
Source: EatingWell Magazine, November/December 2015
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine coriander, cumin, cilantro, turmeric, crushed red pepper, ginger, salt, fennel seed and black pepper in a small bowl. Stir well to recombine after storing.

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Tips

Make Ahead Tip: Store airtight for up to 3 months.

To make a creamy dip with the spice mix: Combine 2 Tbsp. dry mix with 3/4 cup reduced-fat plain Greek yogurt and 1/4 cup sour cream (or mayonnaise) and 2 Tbsp. extra-virgin olive oil. Cover and refrigerate for up to 5 days. Makes: about 1 cup dip for 8 servings (2 Tbsp. each, about 60 calories)

To make a vinaigrette with the spice mix: Combine 2 Tbsp. dry mix with 1/2 cup extra-virgin olive oil, 1/3 cup red-wine, white-wine or cider vinegar and 2 Tbsp. water in a glass jar with a tight-fitting lid. Shake until well combined. Refrigerate for up to 5 days. Makes: about 1 cup dressing for 8 servings (2 Tbsp. each, about 130 calories)

Nutrition Facts

4 calories; protein 0.2g; carbohydrates 0.6g; exchange other carbs; dietary fiber 0.3g 1% DV; sugarsg; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 76.6IU 2% DV; vitamin c 0.6mg 1% DV; folate 0.5mcg; calcium 5.6mg 1% DV; iron 0.3mg 2% DV; magnesium 1.5mg 1% DV; potassium 13.1mg; sodium 53.3mg 2% DV; thiaminmg.