Curry Mango Dip Recipes

Steps:

• Put the softened cream cheese in a wide bowl and add the green onions and curry powder. Mix well. Add more curry if you like, to suit your taste. Form the cheese mixture into a ball and wrap in plastic wrap. Place in refrigerator for at least two hours or over-night.
• When ready to serve, unwrap the cheese ball and place in the middle of a large serving platter. Push down on the ball lightly to flatten the bottom and have it adhere to the plate. Spoon the mango chutney over the top of the cheese ball and sprinkle the slivered almonds over the chutney.
• Arrange the water crackers around the cheese ball. Let set at room temperature for at least one hour before serving.

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:

• Gently fry the onion and garlic in the oil for about 5 minutes until soft.
• Add the curry powder and cook for another minute then allow the mixture to cool.
• Spoon into a food processor with the yoghurt, chutney and seasoning.
• Blend until smooth.
• Stir in the parsley and refrigerate before serving with crudites and bread.

Steps:

• Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.