Our Bombay 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, make it with cooked mashed vegetables like beets (pictured), lentils or sweet potatoes. For an almost zero calorie presentation (perfect for keeping the bathing suit look in summer), serve with veggie dippers like green beans or jicama (pictured). 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.
If you really want to go all out for a vegetarian dip and have some extra time, roast or grill fresh veggies to use instead of canned, frozen or steamed. That adds even more layers of flavor! See “Vegetable Seasoning” below for roasting directions. These dips make amazing summer appetizers.
MORE GREAT WAYS TO USE THIS MIX:
Vegetable seasoning: Kick veggies up a notch for side dishes by using our Bombay mix to season roasted or grilled veggies. For roasting, dice vegetables into similar size chunks, drizzle with olive oil and sprinkle with mix. Spread evenly in 1 layer in roasting pan & roast at 350° for 30-40 minutes, or until veggies are lightly browned and tender. Bombay Roasted Baby Beats are pictured. Roasted veggies are an excellent dinner party side dish.
These veggies can also be grill roasted two ways. Place seasoned veggies on foil or in a grill basket. Cook on the side of a moderately hot grill away from the charcoal for about 20-30 minutes. Or, slice veggies in similar sizes, brush with oil, sprinkle with seasoning and cook directly over coals about 5-10 minutes turning once. Cooking times will vary with the thickness of the veggies, so times are approximate. They’re done when lightly browned and tender. These are great if you’re having a summer outdoor BBQ, or if you just want to bring that taste inside for a side dish. Almost all vegetables lend themselves to this preparation, so pick your favorites or let your imagination run free.
Take canned vegetable side dishes from ordinary to extraordinary. Just add a bit of the mix to your favorite canned veggie and heat. Serve veggies whole or drain and mash if you prefer.
Vinaigrette Seasoning: 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. Either way, they make great finger food party appetizers. For summer parties, grill the Brussels sprouts for some added smokiness, and a truly unique appetizer. See RECIPES for Bombay Vinaigrette dressing directions.
Makes about 2 cups.
No artificial colors, ingredients 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.