Hot Curry Garlic Dip Recipes

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:

• Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth.
• Cover and chill.
• SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli
• Meats, Chicken Drumettes

Steps:

• Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.

Steps:

• Combine all ingredients in a small saucepan.
• Heat over medium low heat, stirring, until hot and bubbling.
• Transfer to a small serving bowl.
• Serve with a variety of dippers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized, oven-safe baking dish.
• Beat cream cheese, green onions, mayonnaise, curry powder, and Worcestershire together until creamy. Stir in shrimp. Spoon mixture into the prepared baking dish.
• Bake, uncovered, in the preheated oven until top begins to bubble, about 30 minutes. Serve hot.

Steps:

• In a small bowl, combine all ingredients. Refrigerate for at least 1 hour.

Steps:

• In a small bowl, beat cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables or pretzels.

Steps:

• Mix all well with food processor or mixer until smooth.
• More or less garlic and curry may be added according to taste.
• Refrigerate well, and serve with crackers or fresh veggies.

Steps:

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

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.

Steps:

• Combine all ingredients in a large bowl and mix well.
• Cover and refrigerate for at least 24 hours, allowing the flavors to blend together.
• (This dip will keep refrigerated for 2 to 3 weeks; as if it'd last that long:0) Present with an assortment of lightly blanched and raw vegetables.

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
• Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
• Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

Steps:

• Preheat oven to 400°F.
• Combine chicken, green onions, cream cheese, mozzarella cheese, raisins, garlic, curry powder and salt. Mix well.
• Spread over bottom of a small (4-cup capacity) casserole dish.
• Bake 18-20 minutes until heated through. Alternatively, the dip can be microwaved on high for 4-5 minutes until heated through.
• Meanwhile, toast coconut and almonds, either in the oven, microwave or in a skillet on the stove top.
• Core and slice apples into wedges. Cut celery into sticks.
• Spread the chutney over the warm dip. Sprinkle with toasted coconut and almonds. Garnish with additional green onions.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until the sauce is bubbly. Serve with crackers, potato chips or tortilla chips. You can also use fresh crabmeat in place of the canned crabmeat.