Bombay Dip Food

EASY INDIAN CURRY DIP

Easy Indian Curry Dip image

This mayo and sour cream dip is flavored with warm Indian spices. Using garlic salt and dried onion and spices make it quick and easy to mix together. It's perfect to serve with vegetable trays and for assorted crackers and chips instead of your typical ranch dips.

Provided by Tammy Lynn

Categories Ingredients Herbs and Spices Recipes Seasoning Mix Recipes

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup mayonnaise
½ cup sour cream
1 tablespoon curry powder
½ teaspoon turmeric powder
1 teaspoon dried minced onion
1 teaspoon lemon juice
½ teaspoon garlic salt
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper, or more to taste

Steps:

Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 2.1 g, Cholesterol 11.5 mg, Fat 14.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 199.8 mg, Sugar 0.3 g

BOMBAY DIP

Bombay Dip image

Mom made this many years ago and its on the table for all big get together's at our house now. Everyone love's it.

Provided by Jean Romero @Jean_Romero

Categories Dips

Number Of Ingredients 5

Ingredients

1 cup(s) mayonnaise
2 tablespoon(s) lemon juice
2 teaspoon(s) grated onion
2 teaspoon(s) sugar
1 teaspoon(s) curry powder

Steps:

Mix well in a small bowl. Cover and refrigerate for at least 2 hours.
Very good on raw or steamed vegetables.

BOMBAY CHEESE APPETIZER

Bombay Cheese Appetizer image

This recipe is taken from a cookbook published by the Canadian Women's Club of Barbados. I have increased the curry powder by 1/2 tsp. Cooking time is refrigeration time.

Provided by Dan-Amer 1

Categories Spreads

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces cream cheese, at room temperature
1/2 lb white cheddar cheese, sharp & grated
1 1/2 teaspoons curry powder
1/3 cup mango chutney
1/4 cup pecans or 1/4 cup almonds, toasted
1 tablespoon green onion, finely chopped
2 teaspoons currants

Steps:

Combine the cheese & curry powder in a food processor and process until smooth.
Shape the mixture into a disc, wrap in waxed paper, and refrigerate until firm. This should take about 1 1/2 hours or so.
Remove the cheese disc from refrigerator, unwrap, and place on a plate.
Spread the chutney over the top, then sprinkle with the green onions and the nuts. Place the currants on top.
Serve with pear wedges & crackers.

Nutrition Facts : Calories 320.4, Fat 29.1, SaturatedFat 16.6, Cholesterol 81.3, Sodium 347.1, Carbohydrate 3.2, Fiber 0.7, Sugar 1.2, Protein 12.8

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