Time: 10 minutes; Makes 64 servings (of dry spice mix)
- 6 tablespoons paprika
- 3 tablespoons dried mint
- 2 tablespoons cinnamon
- 2 tablespoons garlic powder
- 1 tablespoon coarsely ground cumin seed
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon ground cloves
Combine all ingredients in a small bowl. Stir well to recombine after storing. Tip: Make ahead and store airtight for up to three months.
To make a creamy dip with the spice mix, combine 2 tablespoons dry mix with 3/4 cup reduced-fat plain Greek yogurt, 1/4 cup sour cream (or mayonnaise) and 2 tablespoons extra-virgin olive oil. Cover and refrigerate for up to five days. Makes about 1 cup dip for 8 servings (2 tablespoons, each, about 60 calories).
To make a vinaigrette with the spice mix, combine 2 tablespoons dry mix with 1/2 cup extra-virgin olive oil, 1/3 cup vinegar (red wine, white wine or cider vinegar) and 2 tablespoons water in a glass jar with a tight-fitting lid. Shake until well combined. Refrigerate for up to five days. Makes about 1 cup of dressing for 8 servings (2 tablespoons, each, about 130 calories).
Nutritional information per serving (3/4 teaspoon): 4 calories; 1 g carbohydrate; 1 g fiber; 0 sugar; 0 g protein; 0 g fat; 54 mg sodium
Adapted from https://www.eatingwell.com/recipe/252886/paprika-spice-blend/. (Updated on April 13, 2023, reviewed by Dietitian Victoria Seaver, M.S., RD).