Herb Curry Dip Recipes
EASY GARLIC AND HERB VEGGIE DIP
The creamiest veggie dip, filled with garlic and herbs, and perfect for parties and gatherings!
Provided by The Chunky Chef
Categories Appetizer
Time 5m
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine all ingredients and whisk together to combine well.
- For best taste, refrigerate for several hours in an airtight container before serving.
Nutrition Facts : Calories 147 kcal, Fat 15 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 127 mg, ServingSize 1 serving
FRESH HERB VEGETABLE DIP RECIPE
Steps:
- In a medium-size bowl, add all the ingredients. Stir well to combine.
- Cover and refrigerate for at least 2 hours up to overnight.
- Serve with fresh vegetables.
Nutrition Facts : Calories 165 kcal, Carbohydrate 1 g, Protein 1 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 280 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GREEK YOGURT DIP
This easy Yogurt Dip is made with a few ingredients and can be put together in just 5 minutes. It is fresh, creamy and flavorful, perfect to enjoy with veggies, fries or as a topping for kebabs.
Provided by Meeta Arora
Categories Side Dish
Time 5m
Number Of Ingredients 7
Steps:
- Take a cup of yogurt and whisk it.
- Add garlic powder, onion powder, and thyme to the yogurt.
- Then add salt to taste along with a pinch of pepper. Add olive oil and lime juice. Whisk all the ingredients together until they become creamy.
- Enjoy this creamy healthy yogurt dip!
Nutrition Facts : Calories 98 kcal, Carbohydrate 6 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 620 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
ZIPPY CURRY DIP
Everyone eats their vegetables when this creamy dip is served alongside them. The curry flavor gets stronger the longer the dip stands, so I like to make it in advance. -Priscilla Steffke, Wausau, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1 cup.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with vegetables or chips.
Nutrition Facts : Calories 137 calories, Fat 14g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 198mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
EASY INDIAN CURRY DIP
This mayo and sour cream dip is flavored with warm Indian spices. Using garlic salt and dried onion and spices make it quick and easy to mix together. It's perfect to serve with vegetable trays and for assorted crackers and chips instead of your typical ranch dips.
Provided by Tammy Lynn
Categories Ingredients Herbs and Spices Recipes Seasoning Mix Recipes
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 2.1 g, Cholesterol 11.5 mg, Fat 14.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 199.8 mg, Sugar 0.3 g
HERB CURRY DIP
Make and share this Herb Curry Dip recipe from Food.com.
Provided by CJAY8248
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in small bowl; mix well. Chill.
Nutrition Facts : Calories 293.5, Fat 25.7, SaturatedFat 6.6, Cholesterol 27.9, Sodium 628, Carbohydrate 16, Fiber 0.1, Sugar 4, Protein 1.5
QUICK CURRY KETCHUP RECIPE
Steps:
- Place ketchup in a mixing bowl with the curry powder and ground black pepper.
- Combine ingredients to a smooth well-blended condiment.
- Use or store for later. To store, place plastic wrap over the bowl and keep in the fridge until you need it.
Nutrition Facts : Calories 310 kcal, Carbohydrate 71 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 2183 mg, Fiber 5 g, Sugar 52 g, UnsaturatedFat 2 g, ServingSize 1 serving
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WHITE BEAN CURRY DIP | HERB
From herb.co
Category Dips + SaucesTotal Time 25 mins
- In the bowl of a food processor fitted with a metal blade, pulse the beans, garlic, curry powder, salt, cumin, paprika, and white pepper until smooth and thoroughly combined, scraping the sides of the bowl as needed.
- With the machine running, add the cannaoil mixture in a steady stream through the feed tube, scraping the cup to ensure no oil is left. Blend for 1 minute to incorporate the oil.
FRESH HERB AND TOFU CURRY RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Total Time 50 minsServings 4Calories 406 per serving
- Cut tofu into 16 rectangles shaped like husky dominoes (each about 1 in. wide, 1 1/2 in. long, and 1 in. thick). Put tofu in a wide, shallow bowl. Mix 1 tsp. salt with 2 cups very hot or just-boiled water and pour over tofu to just cover. Let sit 15 minutes. Transfer tofu to a double layer of paper towels set on a plate and let drain 10 minutes.
- Meanwhile, heat 2 tbsp. oil in a medium nonstick frying pan over medium heat. Fry shallots, stirring occasionally, until light golden, 9 to 10 minutes. Add garlic and curry leaves and fry 2 to 3 minutes, stirring constantly, until light and crisp. Add curry powder, remove from heat, and stir to aromatize spices. Using a slotted spoon or skimmer, transfer seasonings to a bowl, leaving most of fragrant oil in pan.
- Blot tofu dry. Add more oil to pan, if needed, to film bottom and heat to medium-high. Fry tofu, turning once, until golden, 4 to 5 minutes (it won't be crisp).
- Lower heat slightly and return all but 1 tbsp. shallot mixture to pan. Add coconut milk, bamboo shoots, and palm sugar. Bring to a simmer and cook 2 to 3 minutes. Add bok choy and cook until tender, 3 to 5 minutes. Gently stir in fish sauce.
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