Curry Mango Dip Food

MANGO CURRY DIP

Steps:

• Put the softened cream cheese in a wide bowl and add the green onions and curry powder. Mix well. Add more curry if you like, to suit your taste. Form the cheese mixture into a ball and wrap in plastic wrap. Place in refrigerator for at least two hours or over-night.
• When ready to serve, unwrap the cheese ball and place in the middle of a large serving platter. Push down on the ball lightly to flatten the bottom and have it adhere to the plate. Spoon the mango chutney over the top of the cheese ball and sprinkle the slivered almonds over the chutney.
• Arrange the water crackers around the cheese ball. Let set at room temperature for at least one hour before serving.

CURRIED MANGO CHUTNEY DIP

Steps:

• Gently fry the onion and garlic in the oil for about 5 minutes until soft.
• Add the curry powder and cook for another minute then allow the mixture to cool.
• Spoon into a food processor with the yoghurt, chutney and seasoning.
• Blend until smooth.
• Stir in the parsley and refrigerate before serving with crudites and bread.

CURRY MANGO DIP

Steps:

• In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.

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.

MANGO CHUTNEY-CURRY DIP

Steps:

• Process 1 cup mangos, cream cheese and curry powder in food processor until smooth; spread onto bottom of pie plate.
• Combine remaining ingredients; spread over cream cheese mixture.