Curriedgarlicdip Recipes

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ROASTED GARLIC DIP



Roasted Garlic Dip image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 9

2 heads garlic
1 tablespoon extra-virgin olive oil
4 ounces pancetta, finely chopped
One 16-ounce container sour cream
4 ounces cream cheese, at room temperature
1/2 cup chopped fresh dill
Kosher salt and freshly ground black pepper
Crackers, for serving
Preheat the oven to 350 degrees F.

Steps:

  • Cut the top third off each head of garlic so the cloves are exposed and wrap in foil. Roast the garlic until the cloves are very soft and golden, about 45 minutes. Cool slightly and then pop the cloves from the skins and finely chop.
  • Meanwhile, heat the oil in medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
  • Mix together the sour cream and cream cheese in a large bowl until smooth. Add the pancetta, chopped garlic, dill, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Serve with crackers.

CURRIED GARLIC DIP



Curried Garlic Dip image

Make and share this Curried Garlic Dip recipe from Food.com.

Provided by Ducky

Categories     < 15 Mins

Yield 2 cups of dip, 4 serving(s)

Number Of Ingredients 5

1 cup plain yogurt
1 cup sour cream
1 teaspoon dry mustard
2 teaspoons curry powder
2 teaspoons garlic powder

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 PEA DIP



Curried Pea Dip image

Whenever I need a last-minute appetizer or snack, I pull out a bag of frozen peas, cook them briefly to defrost, then pulse them with whatever flavorings I have on hand like garlic, curry powder and coconut oil. This dip is always a huge hit served with grilled bread or crudite.

Provided by Amy Chaplin

Categories     appetizer

Time 30m

Yield 1 3/4 cup

Number Of Ingredients 7

1 tablespoon extra-virgin coconut oil
1 onion, diced
Sea salt
1 clove garlic, minced
2 teaspoons mild curry powder
2 cups frozen peas, defrosted
1/4 cup thick yogurt or coconut yogurt, plus more for serving

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.

Nutrition Facts : Calories 25 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 49 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 1 grams

CURRIED DIP



Curried Dip image

Spice up snack time with this Healthy Living Curried Dip recipe! Featuring Neufchatel cheese, sour cream, honey, curry powder and more, this flavorful curried dip is perfect for enjoying with fresh bread, chopped veggies or whatever your heart desires.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
2 Tbsp. honey
1 tsp. curry powder
2 green onions, thinly sliced, white and green parts separated
1/2 cup cherry tomatoes, cut in half
1/4 cup PLANTERS Dry Roasted Peanuts, chopped

Steps:

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

Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CURRIED YOGURT DIP



Curried Yogurt Dip image

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

2 cups plain whole-milk yogurt (16 ounces), preferably Greek
6 tablespoons vegetable oil
1 teaspoon brown mustard seed
20 fresh curry leaves, plus more for garnish
2 teaspoons grated peeled fresh ginger
10 fresh, small hot chiles, such as serrano or Thai (2 seeded and chopped; 8 whole)
1 teaspoon turmeric
2 teaspoons coarse salt
1 teaspoon sugar
Store-bought papads and dried persimmons, for serving (optional)

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.

GARLIC DIP



Garlic Dip image

"I've been making this dip for years, and now my grown daughters fix it for their families," says Jauneen Hosking of Waterford, Wisconsin. "My mom makes it, too, and her motto is, 'You can never have too much garlic.'"

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 tablespoon 2% milk
1-1/2 teaspoons Worcestershire sauce
3 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Fresh vegetables or pretzels

Steps:

  • In a small bowl, beat cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables or pretzels.

Nutrition Facts : Calories 89 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 120mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CURRIED VEGETABLE DIP



Curried Vegetable Dip image

Categories     Condiment/Spread     Dairy     Vegetable     No-Cook     Quick & Easy     Summer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 12

1/2 cup sour cream
1/4 cup mayonnaise
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped
Garnish: scallion greens, sliced diagonally

Steps:

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

CURRIED CRAB DIP



Curried Crab Dip image

With curry powder and currants, this isn't your run-of-the-mill crab and cheese dip. Serve hot or warm with water crackers, Melba toast, etc.

Provided by TerryWilson

Categories     Seafood     Shellfish     Crab

Time 1h10m

Yield 12

Number Of Ingredients 10

nonstick cooking spray
½ cup dried currants
½ cup boiling water, or as needed
2 (8 ounce) packages cream cheese, softened
⅓ cup coconut milk
⅓ cup minced green onions
⅓ cup minced red bell pepper
2 tablespoons curry powder
2 tablespoons mayonnaise
1 pound lump crabmeat, picked over

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
  • Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
  • Drain currants, and reserve the liquid.
  • Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish.
  • Bake in the preheated oven for 25 to 30 minutes.

Nutrition Facts : Calories 219.2 calories, Carbohydrate 6.8 g, Cholesterol 75.6 mg, Fat 16.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 9.8 g, Sodium 252.3 mg, Sugar 4.4 g

CURRY, FETA, AND GARLIC DIP



Curry, Feta, and Garlic Dip image

This is a great dip, very easy to prepare and a big hit at parties and get togethers. I get asked for this recipe quite alot...hope you like it! Serve with crackers or fresh veggies.

Provided by Leslie

Categories     Spreads

Time 15m

Yield 1 medium sized dip

Number Of Ingredients 10

4 ounces feta cheese
4 ounces cream cheese, softened
1/2 cup cottage cheese
1/4 cup mayonnaise
1 -2 garlic clove, minced
1/2 teaspoon curry (or more if you like)
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon dill weed

Steps:

  • Mix all well with food processor or mixer until smooth.
  • More or less garlic and curry may be added according to taste.
  • Refrigerate well, and serve with crackers or fresh veggies.

CURRIED VEGETABLE DIP



Curried Vegetable Dip image

The combination of curry powder and honey gives this dip a sweet, spicy flavor. It's a nice change from onion and ranch vegetable dips, and it's also good with chips for dipping.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-2/3 cups.

Number Of Ingredients 8

1-1/2 cups mayonnaise
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons ketchup
1 teaspoon curry powder
2 to 4 drops hot pepper sauce
Assorted fresh vegetables

Steps:

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

Nutrition Facts : Calories 184 calories, Fat 19g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

GARLIC AND CHIVE DIP



Garlic and Chive Dip image

Serve this creamy dip with chips or crudites -- it won't last long.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 6 to 8

Number Of Ingredients 6

1/2 cup Roasted Garlic
1 cup sour cream
1 cup low-fat Greek yogurt
3 tablespoons milk
1/3 cup chopped fresh chives, plus more for topping
Kosher salt and freshly ground pepper

Steps:

  • In a food processor, process garlic until smooth. Add sour cream, yogurt, and milk; process until smooth. Transfer to a medium bowl. Stir in chives. Season with salt and pepper. Top with more chives.

Nutrition Facts : Calories 125 g, Fat 9 g, Protein 5 g

CREAMY GARLIC DIP



Creamy Garlic Dip image

Creamy Garlic Dip is great with pretzels, chips, crackers and veggies. It tastes best when chilled overnight. Adjust the spices to taste. The recipe may be doubled.

Provided by J

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 5m

Yield 16

Number Of Ingredients 5

¾ cup sour cream
¼ cup mayonnaise
½ tablespoon garlic powder
½ teaspoon crushed red pepper
½ tablespoon dried parsley

Steps:

  • In a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. Serve immediately or refrigerate overnight for full flavor.

Nutrition Facts : Calories 49 calories, Carbohydrate 0.8 g, Cholesterol 6.1 mg, Fat 5 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.8 g, Sodium 25.5 mg, Sugar 0.1 g

CURRIED SPINACH DIP



Curried Spinach Dip image

Categories     Condiment/Spread     Food Processor     No-Cook     Cocktail Party     Low Fat     Vegetarian     Quick & Easy     Yogurt     Buffet     Curry     Spinach     Spring     Sour Cream     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 7

1 teaspoon curry powder
1/2 teaspoon ground cumin
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3/4 cup nonfat sour cream
3/4 cup plain nonfat yogurt
2 garlic cloves, minced
1/4 teaspoon hot pepper sauce

Steps:

  • Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat.
  • Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor. Blend until spinach is pureed. Add curry mixture and hot sauce and process until blended. Season to taste with salt and pepper. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.)

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