Curry Yogurt Dip

Submitted by Lille

"A lower-fat dip adapted from Desperation Entertaining by Beverley Mills and Alicia Ross. I use Balkan/Greek style yogurt and Sharwood's mild curry powder. Cooking time includes draining the yogurt and refrigeration."

 

• Ready In: 5hrs 10mins
• Ingredients: 5
• Serves: 16

ingredients

• 1 1⁄4 cups plain yogurt
• 2 tablespoons green onions, minced
• 2 tablespoons mayonnaise
• 2 tablespoons ketchup (or chili sauce)
• 1 tablespoon curry powder

directions

1. Drain yogurt for 4 hours, or overnight.
2. Combine drained yogurt, 1 tablespoon green onion, mayonnaise, ketchup and curry powder. Stir well.
3. Garnish with remaining green onions.
4. Refrigerate for at least 1 hour to blend flavours.

Reviews

[magpie diner]

I quite like this, nice and light using yogurt. I didn't have time to drain the yogurt but that was OK because it was a thick balkan style anyway. I happened to have HOT banana ketchup on hand, (finally, something to use that with :) . I felt like it was just missing a little something, which maybe depends on the curry powder you use...added some dried parsley, garlic powder and S&P. Thanks Lille. BTW, I think this would be a great dressing for a waldorf type salad.

 

[Aarti D.]

It was good...the curry powder gave it a nice indian flavor...i thought that it would've been a bit better without the curry powder...then again...im not a person that's all about spices.

 

[Elly in Canada]

I made half the recipe amount using low fat sour cream. This dip is a nice change from the usual herb, onion, vegetable dips. We really enjoyed the addition of curry, a nice mild flavour.