Curriedgarlicdip Recipes

HOT CURRY GARLIC DIP

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.

CURRIED GARLIC DIP

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

CURRIED WHITE BEAN DIP

Steps:

• In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt. Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside.
• Preheat the oven to 350 degrees F. Cut each pita bread into 8 wedges. Arrange on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and bake until crisp and golden, 12 to 15 minutes.

EASY INDIAN CURRY DIP

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.

GARLIC-CURRY PICKLED EGGS

Steps:

• Place eggs in a clean glass container with the Bermuda onion.
• In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers.
• Bring to a boil, then let sit for about 15 minutes.
• Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days.
• Stir or "slosh" around periodically so flavor and color are distributed evenly (though they may still look a little splotchy).