Curry Yogurt Dip Recipes

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CURRY DIP



Curry Dip image

tangy and delicious, this dip is perfect for serving with vegetables

Provided by Courtney

Categories     Appetizer

Time 5m

Number Of Ingredients 7

1⁄2 cup sour cream
1⁄2 cup plain Greek yogurt
1 teaspoon curry powder
1⁄4 teaspoon salt
1⁄2 teaspoon turmeric powder
1⁄4 teaspoon cumin
1 Tablespoon apple cider vinegar

Steps:

  • Mix all the ingredients together in an airtight container
  • Allow to chill in the fridge about an hour before serving

Nutrition Facts : Calories 81 kcal, Carbohydrate 3 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 181 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

YOGURT CURRY DIP RECIPE FOR YOUR GAME DAY SNACKS



Yogurt Curry Dip Recipe for your Game Day Snacks image

This Yogurt Curry Dip is a copycat Melting Pot Recipe that's perfect for game day, or parties, barbecues. It's great on beef and fish, too.

Provided by Jillian

Categories     Appetizer

Time 5m

Number Of Ingredients 7

¾ cup 2% Greek yogurt
¼ cup mayonnaise
1 Tablespoons freshly-squeezed lemon juice
1 ¾ teaspoons curry powder
¼ teaspoon cayenne pepper
1 medium garlic clove (roughly chopped)
2 teaspoons honey

Steps:

  • Add all of the ingredients to a blender canister (the smaller size works great). Give the mixture 5-10 pulses, or until mixture is combined. Refrigerate the mixture for at least 1 hour before serving.

Nutrition Facts : Calories 67 kcal, Carbohydrate 3 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 52 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CURRIED YOGURT DIP



Curried Yogurt Dip image

This yogurt-based dip stands out with its bright-yellow hue and colorful garnishes. For dipping, serve fried papadums -- Indian lentil-flour flatbreads -- and dried persimmon slices.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 10

2 cups plain whole-milk yogurt (16 ounces), preferably Greek
6 tablespoons vegetable oil
1 teaspoon brown mustard seed
20 fresh curry leaves, plus more for garnish
2 teaspoons grated peeled fresh ginger
10 fresh, small hot chiles, such as serrano or Thai (2 seeded and chopped; 8 whole)
1 teaspoon turmeric
2 teaspoons coarse salt
1 teaspoon sugar
Store-bought papads and dried persimmons, for serving (optional)

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.

CURRIED CHICKPEA-YOGURT DIP



Curried Chickpea-Yogurt Dip image

With the creamy tang of yogurt and the spicy fragrance of curry powder, this balanced chickpea dip is sure to be a hit at your next dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 9

4 tablespoons olive oil
1 medium sweet onion, such as Vidalia, diced small
2 cloves garlic, sliced
2 tablespoons curry powder
2 cans (15.5 ounces each) chickpeas, rinsed and drained
1 cup nonfat plain Greek yogurt
1/4 cup lime juice (from 2 limes)
Salt and pepper
Sliced cucumbers and yogurt, for serving

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.

Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g

SWEET CURRY DIP



Sweet Curry Dip image

Provided by Katie Lee Biegel

Categories     appetizer

Time 1h10m

Yield about 1 cup

Number Of Ingredients 9

1/2 cup mayonnaise
1/2 cup Greek yogurt
2 tablespoons honey
1 teaspoon freshly squeezed lemon juice
2 teaspoons curry powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper

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.

CREAMY CURRY DIP



Creamy Curry Dip image

Using nonfat yogurt and low-fat mayonnaise makes this creamy dip a great addition to any veggie plate. This recipe is adapted from a cooking websites email newsletter.

Provided by lauralie41

Categories     Potluck

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/4 cup low-fat mayonnaise
3/4 cup plain nonfat yogurt
2 teaspoons tarragon vinegar
1/8 teaspoon thyme
1/2 teaspoon curry powder
2 teaspoons chili sauce

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.

Nutrition Facts : Calories 19.7, Fat 0.1, Cholesterol 0.6, Sodium 49, Carbohydrate 2.8, Fiber 0.2, Sugar 2.6, Protein 1.8

CURRY YOGURT DIP



Curry Yogurt Dip image

A lower-fat dip adapted from Desperation Entertaining by Beverley Mills and Alicia Ross. I use Balkan/Greek style yogurt and Sharwood's mild curry powder. Cooking time includes draining the yogurt and refrigeration.

Provided by Lille

Categories     For Large Groups

Time 5h10m

Yield 16 serving(s)

Number Of Ingredients 5

1 1/4 cups plain yogurt
2 tablespoons green onions, minced
2 tablespoons mayonnaise
2 tablespoons ketchup (or chili sauce)
1 tablespoon curry powder

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.

Nutrition Facts : Calories 22.2, Fat 1.3, SaturatedFat 0.5, Cholesterol 3, Sodium 43.1, Carbohydrate 2.1, Fiber 0.2, Sugar 1.5, Protein 0.8

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