Time 10m Number Of Ingredients 4 Steps:
Put everything in a bowl and stir until it’s blended. Refrigerate for a couple of hours before serving, if possible, to enhance flavor.
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.
Time 5m Number Of Ingredients 7 Steps:
Mix all the ingredients together in an airtight container Allow to chill in the fridge about an hour before serving
Time 35m Yield 16 Number Of Ingredients 5 Steps:
Mix cream cheese, chutney, almonds, curry powder, and dry mustard well. Chill for at least 30 minutes before serving.
Time 35m Yield 4 Number Of Ingredients 5 Steps:
Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.
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 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 12 Number Of Ingredients 5 Steps:
Mix mayonnaise, ketchup, curry powder, Worcestershire, and white pepper together and serve.
Time 15m Yield 1-1/4 cups dip. Number Of Ingredients 7 Steps:
Cut pineapple in half vertically, leaving the top attached. Remove fruit from 1 half, leaving a 3/4-in. shell. Remove fruit and discard outer peel from remaining half; cut pineapple into bite-sized pieces. Set aside., In a small bowl, beat the cream cheese, chutney, curry and mustard until smooth. Spoon into pineapple shell and top with almonds. Serve immediately or refrigerate for up to 4 hours (remove from the refrigerator 30 minutes before serving). Serve with cut pineapple and, if desired, crackers.
Time 1h10m Yield about 1 cup Number Of Ingredients 9 Steps:
In a medium bowl, whisk the mayonnaise, yogurt, honey and lemon juice until well blended. Whisk in the curry powder, paprika, garlic powder and onion powder; season with salt and pepper. Cover and refrigerate at least 1 hour before serving.
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.
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 12m Number Of Ingredients 5 Steps:
In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.
Time 2h5m Yield 2 cups Number Of Ingredients 11 Steps:
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. 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. In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander. Season with salt and pepper, to taste. Serve with vegetables, crackers, or chips.
Time 10m Yield 2 cups Number Of Ingredients 7 Steps:
Blend all ingredients thoroughly. Refrigerate for at least 1 hour, or better yet, overnight. Adjust seasonings to taste. Serve with chilled crudites, crackers, or chips.
Time 10m Yield 2 1/2 cups Number Of Ingredients 8 Steps:
Mix all the ingredients in a 1 1/2 quart bowl until smooth. Cover and chill overnight allowing the flavors to blend. Serve with your favorite crackers.
Time 30m Yield 1 cup. Number Of Ingredients 10 Steps:
In a nonstick skillet, saute onion in oil. Add the carrots, water, salt, pepper and curry. Bring to a boil. Reduce heat; cover and simmer for 6 minutes or until vegetables are tender. Uncover; cook for 8 minutes or until liquid has evaporated. Cool. , Transfer to a food processor or blender; cover and process until smooth. Add mayonnaise and mustard; mix well. Serve with vegetables.
Time 3h10m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
In a medium glass bowl, combine all ingredients. Mix well and chill in refrigerator for at least 3 hours. Cook time will be time for chilling in refrigerator. Serve dip with your favorite assorted vegetables.
Time 10m Yield 1 cup Number Of Ingredients 8 Steps:
mix all ingredients together and stir really well. refrigerate at least 4 hours or til the next day. stir again before serving.
Time 5m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Mix all ingredients together and chill. Serve with fresh raw veggies.
