For a double dose of spice, serve this “scent-sational” dip with crisp gingersnaps. The combination is perfect as a slightly sweet appetizer or a bite of quick dessert.
Recipe information
Yield
Serves 8; 1/4 cup per serving
Ingredients
Preparation
Step 1
In a medium bowl, stir together all the ingredients. Serve at room temperature or cover and refrigerate for up to three days. Stir gently just before serving if the mixture has become slightly watery.
Cook’s Tip on Dry-Roasting Seeds, Nuts, or Whole Dried Spices
Step 2
To dry-roast seeds, nuts, or dried spices, put them in a single layer in a small skillet. Cook over medium heat for about 4 minutes, or until the seeds darken and begin to pop, the nuts begin to brown, or the spices become very fragrant, stirring frequently. Remove them from the skillet so they don’t burn.
Nutrition Information
Step 3
(Per serving)
Step 4
Calories: 58
Step 5
Total fat: 2.5g
Step 6
Saturated: 0.5g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 1.5g
Step 9
Monounsaturated: 0.5g
Step 10
Cholesterol: 1mg
Step 11
Sodium: 26mg
Step 12
Carbohydrates: 7g
Step 13
Fiber: 1g
Step 14
Sugars: 6g
Step 15
Protein: 2g
Step 16
Calcium: 64mg
Step 17
Potassium: 121mg
dietary exchanges
Step 18
1/2 other carbohydrate
Step 19
1/2 fat
