Recipe courtesy of Food Network Kitchen

Curry Dip

Name: Curry Dip
Prep time: P0Y0M0DT2H0M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 2 cups
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

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Level: Easy
Total: 2 hr 5 min

Prep: 2 hr
Cook: 5 min

Yield: 2 cups

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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

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.