GREEK YOGURT CURRY DIP
Steps:
- Combine Greek yogurt, mayonnaise, sour cream, honey, curry powder, ginger, and salt in a medium bowl. Stir until completely combined. You can do this in a food processor too!
- Serve with your favorite veggies and dippers!
CURRIED YOGURT DIP
This yogurt-based dip stands out with its bright-yellow hue and colorful garnishes. For dipping, serve fried papadums -- Indian lentil-flour flatbreads -- and dried persimmon slices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 10
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.
YOGURT CURRY DIP RECIPE FOR YOUR GAME DAY SNACKS
This Yogurt Curry Dip is a copycat Melting Pot Recipe that's perfect for game day, or parties, barbecues. It's great on beef and fish, too.
Provided by Jillian
Categories Appetizer
Time 5m
Number Of Ingredients 7
Steps:
- Add all of the ingredients to a blender canister (the smaller size works great). Give the mixture 5-10 pulses, or until mixture is combined. Refrigerate the mixture for at least 1 hour before serving.
Nutrition Facts : Calories 67 kcal, Carbohydrate 3 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 52 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
YOGURT CURRY DIP
Fresh, light-tasting, and flavorful homemade dip with Greek yogurt and just a hint of sweetness. Perfect for veggie platters, crackers, and more (we even like apple wedges as dippers).
Provided by lutzflcat
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 4.7 g, Cholesterol 2.8 mg, Fat 1.3 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 19.9 mg, Sugar 3.8 g
CURRIED YOGURT DIP WITH CRISP STEAMED BROCCOLI
Categories Condiment/Spread Dairy Garlic Vegetable Appetizer Steam Yogurt Broccoli Winter Healthy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Line strainer with double-thick layer of cheesecloth, extending over sides; set over deep bowl. Add yogurt to strainer. Chill overnight (liquid will drain from yogurt and yogurt will thicken). Transfer yogurt to small bowl; discard liquid.
- Stir oil and garlic in small nonstick skillet over medium heat 30 seconds. Stir in curry powder. Whisk curry mixture into yogurt. Season with salt. Chill at least 1 hour and up to 1 day.
- Steam broccoli until crisp-tender, about 2 minutes. Rinse under cold water. Chill until cold. Serve with dip.
CURRIED YOGURT DIP
Make and share this Curried Yogurt Dip recipe from Food.com.
Provided by GothicGranola
Categories Low Cholesterol
Time 30m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- GARNISH: finely chopped almonds or walnuts, optional.
- In a bowl, combine ingredients, stirring well.
- Spoon into serving bowl.
- If possible allow to set for 30 minutes at room temperature before serving.
- Garnish.
- Serve with fresh vegetables or pita crisps.
Nutrition Facts : Calories 34.6, Fat 1.6, SaturatedFat 1, Cholesterol 6, Sodium 25.6, Carbohydrate 3.6, Fiber 0.4, Sugar 2.9, Protein 1.7
CURRY YOGURT DIP
A lower-fat dip adapted from Desperation Entertaining by Beverley Mills and Alicia Ross. I use Balkan/Greek style yogurt and Sharwood's mild curry powder. Cooking time includes draining the yogurt and refrigeration.
Provided by Lille
Categories For Large Groups
Time 5h10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Drain yogurt for 4 hours, or overnight.
- Combine drained yogurt, 1 tablespoon green onion, mayonnaise, ketchup and curry powder. Stir well.
- Garnish with remaining green onions.
- Refrigerate for at least 1 hour to blend flavours.
Nutrition Facts : Calories 22.2, Fat 1.3, SaturatedFat 0.5, Cholesterol 3, Sodium 43.1, Carbohydrate 2.1, Fiber 0.2, Sugar 1.5, Protein 0.8
CURRIED YOGURT SAUCE
Steps:
- In a blender or small food processor blend together 1/2 cup of the yogurt, the chutney, and the lime juice until the mixture is smooth, transfer the mixture to a bowl, and whisk in the remaining 1/4 cup yogurt, the mayonnaise, the curry powder, the 2 tablespoons onion, and salt and pepper to taste. Chill the sauce, covered, for at least 8 hours and up to 3 days. Transfer the sauce to a serving dish and sprinkle it with the additional onion.
CURRIED YOGURT MARINADE FOR CHICKEN
This is a great curry marinade and goes great with prosciutto-wrapped cherry tomatoes, fresh basil leaves, new red potatoes, cremini mushrooms, and red onions.
Provided by kristin
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Mix yogurt, curry powder, salt, and pepper together in a zip-top bag.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 2.5 g, Cholesterol 11.3 mg, Fat 5.1 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 614.2 mg, Sugar 2 g
CURRIED CHICKPEA-YOGURT DIP
With the creamy tang of yogurt and the spicy fragrance of curry powder, this balanced chickpea dip is sure to be a hit at your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g
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