Baked Chicken Curry Dip Recipe

Baked chicken curry dip is attractive, fascinating, and tasty. With just a little chicken, this easy-to-make dip can serve a hungry audience during the game. Use crackers, bread, or cut-up naan.  

Ingredient

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 – 1 (8 ounce) package cream cheese, softened – 1/2 cup plain Greek yogurt – 1/4 cup tomato paste – 1 lime, juiced – 4 cloves garlic, finely minced or crushed – 2 tablespoons finely sliced cilantro stem – 1 tablespoon garam masala – 2 teaspoons smoked paprika – 2 teaspoons ground cumin – 1 1/2 teaspoons kosher salt, or to taste

Baked Dip: 

 – 1 teaspoon ground coriander – 1 teaspoon ground turmeric – 1/2 teaspoon ground ginger – 1/2 teaspoon freshly ground black pepper – 1/4 teaspoon cayenne pepper – 3 cups roughly chopped cooked chicken – 1/2 cup thinly sliced green onion – 6 ounces grated mozzarella cheese, divided

Baked Dip: 

 – 1/4 cup minced jalapeno pepper – 1/4 cup minced red onion – 2 tablespoons chopped fresh cilantro

Garnish: 

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Step 1

 Preheat the oven to 450 degrees F (230 degrees C).

Direction

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Flour Bowl

Step 2

 In a bowl, mix cream cheese, Greek yoghurt, tomato paste, lime juice, garlic, cilantro stems, salt, pepper, garam masala, smoked paprika, cumin, coriander, turmeric, ginger, black pepper, and cayenne. Stir with a spatula. 

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Step 3

 Add green onions, 4 ounces mozzarella, and chicken, and use a spatula to fold everything together until combined.

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Step 4

 Transfer into a 2-quart baking dish or deep pie pan, and spread out evenly. Top with remaining mozzarella cheese. Dust top with more cayenne if desired.

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Step 5

Bake in the preheated oven until curry dip is heated through and cheese on top is melted, about 20 minutes.

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Step 6

Garnish top with minced jalapeno peppers, red onion, and chopped cilantro. Serve immediately. 

Also See

Hoppin’ John Recipe