I don’t know about you, but when I watch sports, I need munchies. That’s where this Healthy Yogurt Curry Dip comes in.
Created for a Super Bowl party, it’s perfect for Olympics-watching too. And when March madness comes around, it will make another appearance as our snacking dip of choice. Use cut-up fresh veggies, baked pita chips, other crackers, thin slices of bread, or even roasted broccoli as the dip “vehicle.”
Perhaps my favorite part about this dip is that it can be as spicy as you like – or not. The major flavoring ingredient, curry, defines how the dip tastes. The version I made for the Superbowl party used a mix of hot and mild curry powder. At first, I mixed it half and half, but then amped it up with additional hot when it was too mild for our taste.
I’m dedicating this recipe to my pal Gail (daughter of Norman, of chocolate pudding fame.) The rainy and cold night of the Super Bowl we were at her house enjoying an incredible pot luck spread. As she took her first bite of dip, Gail called it refreshing, like eating a taste of spring. That’s pretty high praise for a simple yogurt dip, but I’ll take it.
Before we get to the dip, here’s Curry 101:
- Curry is a combination of spices, not a single one. Depending on the ingredients, it ranges from mild to incredibly spicy. Every recipe for curry is different. Commercial curry powders in the US may contain bay leaf, black pepper, cardamom, coriander, clove, cumin, fenugreek, ginger, mustard, and/or red pepper.
- Curry powder is not Indian or Southeast Asian in origin – it’s a British invention. While curry is now associated with Southeast Asia, other cultures use curry, too. Consider this Instant Pot Jamaican Goat Curry from my friend Ansh of SpiceRoots.
- Curry leaves (glossy and aromatic leaves from a plant related to the citrus family) are not an ingredient in most curry powder.
- Here are articles with useful background if you’re searching for more information on curry:
- “What is Curry” from Bon Appetit;
- “Curry Powder” from The Spruce;
- “In Defense of Curry Powder” from The Kitchn; and
- “So That’s What Curry Is: The Difference Between the Spice, the Leaves, and the Dish” from Julie Thompson on the Huffington Post.
After creating this recipe, I noticed that it has many of the same ingredients as my apple and caramelized onion chutney. We love that chutney and it’s a great favorite at parties. But it takes a bit of time to make. So when time is short, this Healthy Yogurt Curry Dip is the right choice for a pot luck or game day party appetizer contribution.
Healthy Yogurt Curry Dip
Make this delicious dip as mild or as spicy as you like. Enjoy it with fresh cut vegetables, chips, or even roasted vegetables.
- 2 tablespoons oil
- 1 cup onion, chopped About 4 ounces
- 1 small sweet apple, peeled, quartered and chopped About 4 ounces
- 2 teaspoons fresh ginger, peeled and minced (chopped fine) Or 1/8-1/4 teaspoon ginger powder
- 2-3 teaspoons curry powder (hot, mild, or a combination)
- 2 cups yogurt
- 1-2 pinches kosher or sea salt, optional
Heat a medium saucepan and add the oil. Cook the onion and apple for 5-6 minutes on medium heat, until they are softened and the onion is transparent.
If using fresh ginger, add it and cook for an additional minute. (If using powdered ginger, skip this step and add the ginger with the curry powder.)
Add the curry powder, stir and cook the mixture for another minute or so.
Take the onion, apple, and spice mixture off the stove and mix it into the yogurt. Blend until smooth. Taste. If necessary add salt.
And now, back to watching the Olympics I go – with dip and veggies :-)!