Afghan Dressing Or Dip Recipes

Steps:

• In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: about 6 tablespoons mix (enough to make 6 batches). , To prepare dressing: In a bowl, combine 1 tablespoon mix with mayonnaise and buttermilk; refrigerate. Yield: 2 cups., To prepare dip: In a bowl, combine 1 tablespoon mix and sour cream; refrigerate for at least 1 hour before serving.

Steps:

• Mix all the ingredients.
• The consistency should be creamy and smooth.

Steps:

• Wash the spinach several times to remove any sand, and finely chop.
• Put water into a medium-size saucepan until it comes up about 1" from the bottom of the pan.
• Add the spinach and boil over high heat for five minutes.
• Drain.
• In a large frying pan, over medium-high heat, put the oil and onion.
• Stir-fry until the onion is tender, adding the garlic the last couple of minutes.
• Add the cooked spinach and cook for 5 more minutes.
• Turn off heat and let cool.
• In a serving bowl mix together the yogurt, spinach mixture, cayenne, salt, pepper and ground coriander.
• Refrigerate overnight.
• The mixture needs to sit for a while in the fridge so that the flavors can marry.
• Serve with pita bread or naan.