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Recipe courtesy of Food Network Kitchen

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Total:: 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

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.

My Private Notes

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