Our Bombay Vegetarian Dip Mix made with a little touch of Northern India, fused with a South American chili, makes for an excellent seasoning change of pace. For vegetarian friends, mix it with cooked mashed vegetables like beets (pictured), lentils or sweet potatoes. For an all veggie presentation, serve with veggie dippers like green beans or jicama. TIP: Use canned or frozen veggies, to save time. Just make sure to drain well or dip will be watery. No need to heat first.
Brussels sprouts seasoned just with salt and pepper and roasted are delicious tossed in Bombay vinaigrette (pictured). Fried Brussels sprouts also work well with the vinaigrette dressing. See RECIPES page for vinaigrette directions.
Either way, they make great, and unique, vegetarian Halloween appetizers.
See the BOMBAY DIP page for more pictures and great ways to use this mix for your Halloween party.
Makes about 2 cups.
No gluten, artificial colors or ingredients. No salt or preservatives added.
Ingredients: Tandoori Powder, granulated onion, aji Amarillo chili powder, lemon juice powder.
Allergen Info: Some ingredients packaged on equipment that also packages peanuts and tree nuts.