Yogurt Curry Dip Recipe For Your Game Day Snacks

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YOGURT CURRY DIP



Yogurt Curry Dip image

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

1 cup low-fat Greek-style yogurt (such as Fage Total 2%)
1 tablespoon Major Grey mango chutney
2 teaspoons curry powder
1 teaspoon peeled and grated fresh ginger root
1 teaspoon fresh lime juice

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

CURRY YOGURT DIP



Curry Yogurt Dip image

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

1 1/4 cups plain yogurt
2 tablespoons green onions, minced
2 tablespoons mayonnaise
2 tablespoons ketchup (or chili sauce)
1 tablespoon curry powder

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 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.

CURRIED YOGURT DIP



Curried Yogurt Dip image

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

3/4 cup plain yogurt
2 teaspoons curry powder
1 teaspoon lemon juice
1/2 teaspoon honey
1/4 teaspoon black pepper
1/8 teaspoon hot pepper sauce

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

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