JADE DIP

2 cups spinach leaves
1/3 cup freshly squeezed orange juice
1/4 cup fresh cilantro
1/4 cup plain yogurt
8 leaves fresh basil
8 leaves fresh mint
2 cloves garlic, chopped
2 tablespoons white or red wine vinegar
1 tablespoon finely minced ginger
1 tablespoon dark sesame oil
1 tablespoon hoisin sauce
1/2 teaspoon Asian chile sauce

Place all ingredients in a blender and liquefy. Refrigerate. The dip will keep for up to 2 days in the refrigerator.

Makes 1 1/2 cups
Source: Fast Appetizers by Hugh Carpenter and Teri Sandison