California Curry Cheese Layered Dip Recipes

Steps:

• Place the cream cheese, cheddar cheese and curry powder in a small food processor; cover and pulse until blended. , Spread onto a 10-in. round serving platter. Spoon chutney over top; sprinkle with coconut, pecans, green onions and dried currants. Chill until serving. Serve with crackers.

Steps:

• Mix cream cheese, chutney, almonds, curry powder, and dry mustard well. Chill for at least 30 minutes before serving.

Steps:

• In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with vegetables or chips.

Steps:

• Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
• Top with remaining ingredients.
• Refrigerate several hours or until chilled.

Steps:

• In a small bowl, beat cream cheese and curry until smooth. Spread in an ungreased 9-in. pie plate. Top with chutney; sprinkle with pecans and bacon. Serve with bread or crackers.

Steps:

• In a medium bowl, blend cream cheese, sour cream and mayonnaise.
• In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
• Cover and chill in the refrigerator at least 2 hours before serving.

Steps:

• Blend cream cheese, cheddar cheese and 1 teaspoons curry powder. Layer on bottom of a dish(Pie plate or similar size).
• Mix peach jam and mango chutney. Spread this over cheese layer.
• Sprinkle raisins over chutney.
• Sprinkle coconut over raisins.
• Sprinkle spinach over coconut.
• Sprinkle bacon over spinach.
• Sprinkle peanuts on top.
• Option: Sprinkle with green onions (8 Layers).
• Note: You could add 2 Tbs. Sour Cream or 2 Tbs. Plain yogurt to the cream cheese layer to make it softer.

Steps:

• 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.
• Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool.
• In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander.
• Season with salt and pepper, to taste. Serve with vegetables, crackers, or chips.

Steps:

• Preheat the broiler. Open the hamburger buns and arrange on a baking sheet. Brush the buns all over with 1 tablespoon of the mayonnaise. Toast until golden on both sides, 1 to 2 minutes per side. Cut into very small pieces and set aside.
• Combine the cheese, 1/2 cup mayonnaise and a pinch of salt in a food processor and process until very smooth. Transfer to a bowl, cover and refrigerate until ready to use.
• Whisk the remaining 1/2 cup mayonnaise, the ketchup and mustard in a bowl for the sauce, cover and refrigerate until ready for use.
• Arrange the bacon in a large nonstick skillet (do in batches if necessary) and heat over medium heat. Cook until golden brown and crispy, 4 to 5 minutes per side. Remove, let cool slightly and chop into small pieces.
• Wipe out the skillet. Heat the oil in the skillet over medium-high heat. Add one-third of the onion and cook, stirring frequently, until soft and just beginning to brown, about 4 minutes. Add the ground beef, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up into smaller pieces, until browned and cooked through, about 4 minutes. Stir in a 1/3 cup of the prepared ketchup sauce and cool the beef mixture to room temperature.
• Let the cheese mixture soften at room temperature, about 30 minutes, before building the dip. Layer the dip in a medium, straight-sided 3-quart clear glass trifle bowl or your favorite serving dish. Spread out the cheese mixture and then top, in even layers, with the buns, tomatoes, beef, the remaining ketchup sauce, the pickles, the remaining onions and the bacon.
• Wrap and refrigerate until chilled, at least 1 hour and up to overnight. Top with the shredded lettuce right before serving. Serve with chips for dipping.

Steps:

• In a medium bowl, whisk the mayonnaise, yogurt, honey and lemon juice until well blended. Whisk in the curry powder, paprika, garlic powder and onion powder; season with salt and pepper. Cover and refrigerate at least 1 hour before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix refried beans with taco seasoning mix in a bowl; spread mixture into the bottom of an 8x8-inch glass baking dish. Spread sour cream over the refried beans; spread salsa over the sour cream. Sprinkle cheese over the top.
• Bake in preheated oven until cheese is melted but not bubbling, 6 to 10 minutes.

Steps:

• mix all ingredients together and stir really well.
• refrigerate at least 4 hours or til the next day.
• stir again before serving.

Steps:

• Spread refried beans in the bottom of a 9 x 13 pan. Spread guacamole over the refried beans. Mix together the cream cheese, sour cream and taco seasoning. Spread over the guacamole. Sprinkle on top in the following order:.
• • Lettuce.
• • Green onions.
• • Tomatoes.
• • Black olives.
• • Shredded cheddar cheese.
• Chill and serve with Doritos or tortilla chips.

Steps:

• In a large skillet, cook beef and half of the onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 20 minutes., Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. If desired, top with chopped green onions and chopped tomatoes. Serve with chips.

Steps:

• In a small bowl, mix the cream cheese and milk until smooth. Spread onto a large, round serving dish. Layer with cocktail sauce. Top with avocado. Layer with tomato, green bell pepper, green onions and black olives. Sprinkle with cheese. Chill in the refrigerator 1 hour, or until firm.

Steps:

• On a 15x10 inch or larger shallow serving platter, thinly spread bean dip.
• In a small bowl, combine sour cream, mayonnaise and taco seasoning mix; spread over bean dip.
• Sprinkle with chilies.
• Mash avocados, combine with lime juice, salt& garlic.
• Spread over chilies.
• Sprinkle with onions, olives, tomatoes& Cilantro, cheese (in this order).
• Serve with tortilla chips.