This Curry-Mango Yogurt Dip is the perfect blend of spicy and cooling. With warming curry and cooling mango it’s the perfect dip for all your snacking needs.
This recipe is creamy, spicy and cooling at the same time! However, I cannot take the credit of this recipe. I was inspired by the Spicy Cucumber Yogurt Dip in my new cookbook Clean Slate by Martha Stewart Living. I made some changes to make it my own, dicing the cucumbers instead of grating them so they provide a great pop of texture in the dip. Adding some onions and garlic to help bump up those savory notes. For me the most fun part of cooking is finding a great recipe and playing with it to make it exactly what your taste buds want!
I have waited to read Clean Slate for the longest time and let me tell you, it did not disappoint! I’ve spent the past six months on Martha’s Vineyard and I ordered this book the first day I got there. Unfortunately, I hadn’t changed my shipping address so it went to Florida. I was so excited to come home and finally open this book! The book provides a great 21 day detox plan to help people get on the right track with their diet. While I can never stick to those plans the recipes in this book all sound fantastic and it will be fun to use them to make my own plan! This is the first recipe I have tried from it, but definitely wont be the last; stay tuned!
Veggies and dip is one of my favorite things to put out when having guest over. Veggies are a no brainer healthy food, but most of these dips are so fatty they turn a healthy snack into junk. This dip uses greek yogurt as a base with added flavors and vegetables so there is no reason to feel guilty about double dipping!
- Heat the olive oil in a saute pan, add garlic and onions
- Cook until tender, then add curry and water
- Once the water is almost evaporated remove from the heat and let cool for 5 minutes
- Add the yogurt, cucumber, mango, and salt
- Transfer to a serving bowl and garnish with green onions