Curry Dip for Crudites
Everyone loves this, it is the first to disappear when I make this for a party. Enjoy with crudites this summer and a crisp cold glass of chardonnay.
Makes about 2 cups
1 1/2 cups whole milk yogurt
1 tablespoon vegetable oil, like soy, peanut, or corn
1 large clove garlic, minced
1 tablespoon your favorite curry powder
2 tablespoons sweet mango chutney, finely chopped
1 scallion, thinly sliced
2 dashes Tabasco sauce, or to taste
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
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, chutney, scallion, hot sauce, and lime juice. Season with salt and pepper, to taste.
©Julie Logue-Riordan 2009
Copyright © Julie Logue Riordan, Cooking with Julie