Monday, February 2, 2015

Sambal Dip

A vegetarians delight, and presumably able to be made vegan too, this dip is healthy and super tasty! This yummy dip was one of Hi-Ho's favorites and still elicits fond memories of the funny way she would enthusiastically say it's name when she made it, knowing it would always make me smile. It is full of vegetables so it is very healthy, and ever so slightly spicy with an Indian touch, but is not to be confused with the Malaysian Sambal. A keeper for sure!

1 one-half inch slice medium size onion
2 clove garlic
2 stalks celery
1 large cucumber, seeded
1 green pepper, seeded
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon powdered ginger
1/4 teaspoon chili powder
1/4 teaspoon crushed cumin seed
2 Tablespoon tomato paste
1 pint sour cream (vegan or fat-free is fine)
fresh minced coriander/cilantro

1. Grind the onion, garlic, celery, cucumber, and green pepper in a blender/food processor, using the finest knife.

2. Turn into a sieve over bowl and press out the juice.

3. Reserve the  juice and save for a healthy drink, or added to soup, stews, or sauces.

4. Put vegetable mix into a medium bowl and sprinkle spices over and mix.

5. Blend in the tomato paste.

6. Add the sour cream and stir until mixed.

7. Chill until ready to serve. Use as a dip for crackers, bread cubes (I am a big fan of using cubed baguette) , or fresh vegetable crudite.