Curried Yogurt Dip Recipes

Steps:

• Line strainer with double-thick layer of cheesecloth, extending over sides; set over deep bowl. Add yogurt to strainer. Chill overnight (liquid will drain from yogurt and yogurt will thicken). Transfer yogurt to small bowl; discard liquid.
• Stir oil and garlic in small nonstick skillet over medium heat 30 seconds. Stir in curry powder. Whisk curry mixture into yogurt. Season with salt. Chill at least 1 hour and up to 1 day.
• Steam broccoli until crisp-tender, about 2 minutes. Rinse under cold water. Chill until cold. Serve with dip.

Steps:

• Slice green pepper.
• In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
• To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
• Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
• Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
• Enjoy!

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.

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.

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.

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.

Steps:

• In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.
• Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.

Steps:

• In a medium glass bowl, combine all ingredients. Mix well and chill in refrigerator for at least 3 hours. Cook time will be time for chilling in refrigerator.
• Serve dip with your favorite assorted vegetables.

Steps:

• Line a strainer with a paper coffee filter. Suspend strainer over a bowl.
• Spoon yogurt into filter. Cover and refrigerate at least four hours. Discard strained liquid (or use in cooking).
• Combine yogurt and herbs. Mix well. Add salt and pepper to taste ( I like lots!).
• Serve with chips or veggies.