Yesterday I did a FUN Cooks Warehouse Class at the New Whole Foods in Marietta. (Cooks is opening a NEW store in September – next to Whole Foods.) My intrepid helpers, (Brenda, George, Bobby and Suzanne), and I showed the class how to make a variety of delicious and healthy recipes from fresh, seasonal, local produce. Whole Foods carries the Modern Day Masala line of spices – owned by my friend Kristin Sharma. I ran into Kristin the other day and she gifted me with a large bottle of her Garam Masala. Since Kristin roasts and grinds her organic spices in Marietta – this definitely qualifies as local. We served this dip with popcorn chips, but check out some of the other delicious ways you can use it. Make a double batch on Sunday and munch on it all week long.Flavorful Garam Masala DipThis dip is full of good-for-you ingredients AND tastes great. Protein from the beans and yogurt, antioxidants from the garlic, omega 3s from the olive oil, and turmeric both in the garam masala and as the individual spice – a potent source of anti-inflammatory flavonoids. 2 (15 OZ) cans Cannellini beans, rinsed and drained 3 Cloves Garlic Zest and Juice of a Large, Juicy Lemon 1 TB Garam Masala ¼ Cup Non Fat Greek Yogurt 1 TB Turmeric 2 Tsp Sea Salt ¼ Tsp Cayenne 1/3 Cup Extra Virgin Olive Oil 1 Tsp Freshly Ground Black Pepper Chopped Red Pepper for Garnish Place all ingredients in the food processor and pulse until coarsely pureed. Serve with chips, fresh veggies, as a sandwich spread, (I imagine it on coarse whole wheat bread layered with fresh tomatoes and crunchy sprouts), or as a topping for a piece of fish on the grill.

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