ROASTED GARLIC DIP
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
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
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
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
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
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
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
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
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.
GARLIC DIP
"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
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
Categories Condiment/Spread Dairy Vegetable No-Cook Quick & Easy Summer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.
CURRIED CRAB DIP
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
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
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
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
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
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
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 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
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
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
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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Ratings 1Category DipCuisine Middle Eastern InspiredTotal Time 5 mins
- Add the peeled garlic and the salt to a tall container. Pulse a few times with the immersion blender to break up the garlic and start pureeing it. It won't be completely smooth at this point.
- Settle the blender squarely on the bottom of your container and start blending. Once the mixture is about 2/3 mixed, slowly pull the blender up while continuing to blend until the mixture comes together fully.
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4.9/5 (28)Total Time 1 hr 10 minsCategory AppetizerCalories 243 per serving
- Preheat the oven to 400F. Remove the extra paper off the garlic cloves. Make sure the cloves are intact.
- Cut the top part of the garlic head so the cloves are exposed. Drizzle each garlic head with olive oil.
- Wrap the garlic heads individually with a piece of aluminum foil. Roast in the oven for one hour until the cloves are soft. Let them cool for 20-30 minutes.
- Once cool, squeeze the cloves out and put them in a bowl. Mash them using a fork. Add in sour cream and mix well.
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