Time 30m Yield 1 3/4 cup Number Of Ingredients 7 Steps:
Warm the coconut oil in a skillet over medium heat. Add the onions and saute until golden, 6 to 8 minutes. Add a pinch of salt and the garlic and cook for another 3 minutes. Stir in the curry powder and peas and cook for 2 minutes. Remove from the heat and cool slightly. Place the pea mixture in a food processor with the yogurt and 1/4 cup water and puree until smooth, adding more salt to taste. To serve, transfer the dip to a bowl, top with a spoonful of yogurt and stir a few times to create a swirl.
Time 15m Yield 1-2/3 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.
Time 5m Yield 1-1/2 cups. Number Of Ingredients 8 Steps:
In a small bowl, beat cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables or pretzels.
Yield Makes about 1 1/2 cups Number Of Ingredients 12 Steps:
Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.
Time 2h5m Yield 16 Number Of Ingredients 5 Steps:
Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.
Yield 2 cups of dip, 4 serving(s) Number Of Ingredients 5 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
Time P1DT2m Yield 2 cup Number Of Ingredients 8 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.
Time 5m Yield 10 serving(s) Number Of Ingredients 4 Steps:
Blend all together,by hand. And eat with pretzels.
Time 3m Yield 4 serving(s) Number Of Ingredients 7 Steps:
chop vegetables finely. Place in bowl with cream cheese, lemon juice, sour cream and salt, beat until well mixed. Cover and refrigerate until ready to use. Use on crackers or as a dip for vegetables or chips.
Time 15m Yield 1 medium sized dip Number Of Ingredients 10 Steps:
Mix all well with food processor or mixer until smooth. More or less garlic and curry may be added according to taste. Refrigerate well, and serve with crackers or fresh veggies.
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.
Time 1h10m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray. Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes. Drain currants, and reserve the liquid. Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish. Bake in the preheated oven for 25 to 30 minutes.
