Curried Dip Food

ZIPPY CURRY DIP

Steps:

• In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with vegetables or chips.

CURRIED VEGETABLE DIP

Steps:

• Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.

CURRIED DIP

Steps:

• Mix first 4 ingredients in medium bowl until blended.
• Stir in white parts of green onions.
• Top with green onions, tomatoes and nuts.

CURRIED VEGETABLE DIP

Steps:

• In a small bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.

CURRIED WHITE BEAN DIP

Steps:

• In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt. Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside.
• Preheat the oven to 350 degrees F. Cut each pita bread into 8 wedges. Arrange on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and bake until crisp and golden, 12 to 15 minutes.

SWEET CURRY DIP

Steps:

• In a medium bowl, whisk the mayonnaise, yogurt, honey and lemon juice until well blended. Whisk in the curry powder, paprika, garlic powder and onion powder; season with salt and pepper. Cover and refrigerate at least 1 hour before serving.

CURRIED PEA DIP

Steps:

• Warm the coconut oil in a skillet over medium heat. Add the onions and saute until golden, 6 to 8 minutes. Add a pinch of salt and the garlic and cook for another 3 minutes. Stir in the curry powder and peas and cook for 2 minutes. Remove from the heat and cool slightly. Place the pea mixture in a food processor with the yogurt and 1/4 cup water and puree until smooth, adding more salt to taste. To serve, transfer the dip to a bowl, top with a spoonful of yogurt and stir a few times to create a swirl.

CURRY DIP

Steps:

• Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.

CURRIED BANANA DIP

Steps:

• In saucepan, melt butter over medium heat; cook onion for 3 minutes, or until softened but not browned. Push to side of pan.
• Add banana slices to pan and cook for 1 minute. Add curry powder and cook for 1 minute, stirring banana and onion together.
• Add water and bring to boil; reduce heat and simmer for 10 minutes or until thickened and liquid is reduced by half.
• Remove from heat; stir in jam.
• Transfer to food processor or blender; process until smooth.
• Add sour cream, mayonnaise, salt, and pepper to taste; process just until combined.
• (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before serving.).

CURRIED GARLIC DIP

Steps:

• Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth.
• Cover and chill.
• SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli
• Meats, Chicken Drumettes

CURRIED YOGURT DIP

Steps:

• Put yogurt in a medium bowl. Heat 1/4 cup oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seed. Cook, shaking, until seeds pop, about 45 seconds. Add curry leaves; cook until starting to wilt, about 1 minute. Add ginger and chopped chiles. Cook, stirring, 30 seconds. Stir in turmeric. Pour mixture over yogurt. Stir in salt and sugar. Transfer to a serving dish.
• Heat 2 tablespoons oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seed and the whole chiles. Cook, shaking, until seeds pop, about 45 seconds. Garnish dip with chile mixture and curry leaves. Serve with papads and persimmons, if desired.

CURRIED CASHEW DIP

Steps:

• Tip all the ingredients, except the Bombay mix, into a food processor. Blend until smooth, then season to taste. If the mixture is too thick, add a little more lime juice or a splash of cold water.
• Spoon into a bowl and sprinkle over the Bombay mix before serving with chicken skewers, carrot sticks and naan bread.

CURRY DIP FOR RAW VEGGIES

Steps:

• Mix all ingredients together and chill.
• Serve with fresh raw veggies.

CURRIED CHICKPEA-YOGURT DIP

Steps:

• In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.
• Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.