Curry Dip

Total Time:
2 hr 5 min
Prep:
2 hr
Cook:
5 min

Yield:
2 cups
Level:
Easy

Ingredients
  • 2 cups whole milk yogurt
  • 1 tablespoon vegetable oil, like soy, peanut, or corn
  • 1 large clove garlic, minced
  • 1 tablespoon Madras curry powder
  • 1/2 cup prepared mayonnaise
  • 2 tablespoons sweet mango chutney, finely chopped
  • 1 scallion (white and green), thinly sliced
  • 2 dashes hot sauce, or to taste
  • 1 teaspoon freshly squeezed lime juice
  • 1 tablespoon finely chopped fresh coriander ( cilantro)
  • Kosher salt and freshly ground pepper
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours.

Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool.

In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander. Season with salt and pepper, to taste.

Serve with vegetables, crackers, or chips.


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