Curry Dip (Food Network Kitchens) |
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Prep Time: 120 Minutes Cook Time: 5 Minutes |
Ready In: 125 Minutes Servings: 2 |
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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. 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.
3. 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.
4. Serve with vegetables, crackers, or chips.
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