Curry Dip Recipe – Eats Now

Name: Curry Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Add the garlic and cook, stirring, until fragrant, about 2 minutes.
4
Add the curry and cook, stirring, until fragrant about 30 seconds more.
5
Set aside to cool.
6
In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander.
7
Season with salt and pepper, to taste.
8
Serve with vegetables, crackers, or chips.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups whole milk yogurt, 1 tablespoon vegetable oil, like soy, peanut, or corn, 1 large clove garlic, minced, 1 tablespoon Madras curry powder, and more.

Yes, Curry Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curry Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions