Curry Dip

Name: Curry Dip
Ingredients: 2 cups whole milk yogurt; 1 tablespoon vegetable oil, like soy, peanut, or corn; 1 large clove garlic, minced; 1 tablespoon Madras curry powder; 1/2 cup prepared mayonnaise; 2 tablespoons sweet mango chutney, finely chopped; 1 scallion (white and green), thinly sliced; 2 dashes hot sauce, or to taste; 1 teaspoon freshly squeezed lime juice; 1 tablespoon finely chopped fresh coriander (cilantro); Kosher salt and freshly ground pepper; Copyright 2001 Television Food Network, G.P. All rights reserved

12 ingredients

8 steps

Ingredients

2 cups whole milk yogurt
1 tablespoon vegetable oil, like soy, peanut, or corn
1 large clove garlic, minced
1 tablespoon Madras curry powder
1/2 cup prepared mayonnaise
2 tablespoons sweet mango chutney, finely chopped
1 scallion (white and green), thinly sliced
2 dashes hot sauce, or to taste
1 teaspoon freshly squeezed lime juice
1 tablespoon finely chopped fresh coriander (cilantro)
Kosher salt and freshly ground pepper
Copyright 2001 Television Food Network, G.P. All rights reserved

Directions

1

Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours.
2

Heat the oil in a small skillet over medium heat.
3

Add the garlic and cook, stirring, until fragrant, about 2 minutes.
4

Add the curry and cook, stirring, until fragrant about 30 seconds more.
5

Set aside to cool.
6

In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander.
7

Season with salt and pepper, to taste.
8

Serve with vegetables, crackers, or chips.