January 31, 2012

Indian Six-Layer Dip


Since Super Bowl recipes seem to be pretty popular right now, I thought I would follow up my last post with another appetizer that would be a great addition to any game day party menu.

In my last post, I shared a recipe for an appetizer that I'd never made before, but it turned out amazing!  Today I'm sharing a recipe that I've already made many times before, so I know it's good!

This Indian-inspired dip is based on the idea of a traditional layered dip, but it becomes much more interesting by adding some Indian flavours and ingredients that you wouldn't normally think to put in a dip!

The bottom layer is a combination of curry powder and sour cream, which is topped with a layer of shredded cheese, then a mixture of yogurt and mango chutney, and finished off with a generous sprinkling of coconut flakes, peanuts and cilantro.  All of the layers come together to make a delicious dip that combines sweet and spicy, creamy and crunchy, all in one bite!

I like to serve this with toasted pappadums (a thin crispy Indian wafer), but if you can't find any, then it would also go well with pita chips or plain tortilla chips.

So if you want to change up your traditional chips and dip this year, I hope you'll give this recipe a try!


Indian Six-Layer Dip
Adapted from The Monterey County Herald

1/4 cup light sour cream
1 tsp curry powder
1/4 cup shredded marble cheese
1/4 cup low-fat plain yogurt
2 tbsp mango chutney
2 tbsp unsweetened coconut flakes (or shredded coconut)
2 tbsp chopped fresh cilantro
2 tbsp chopped roasted peanuts
pappadums, pita chips or tortilla chips for serving

In a small bowl, mix the sour cream and curry powder, stirring well until the curry powder is completely incorporated. Transfer to the bottom of your serving dish, spreading evenly. Top with shredded cheese.

In a separate bowl, mix the yogurt and mango chutney together. Pour over the cheese, spreading evenly across the top of the dish. If you are making this ahead of time, stop here and refigerate the dip before adding the remaining toppings (otherwise they will get soggy).

When you are ready to serve,sprinkle the coconut, cilantro, and peanuts over top of the dip, making sure each component is evenly distributed.


Serves 2-3 as an appetizer, or one person as a meal (which I like to do!).  If you are making this for a party, you will want to double or triple the recipe.



On a different note, I wanted to share an update on the 2011 Ninjamatics Canadian Weblog Awards....I mentioned a couple of weeks ago that my blog was included in the top five nominations for Best New Weblog and Best Weblog About Food and Drink.

Well, the team at Ninjamatics has been working hard since then to choose the final winners, and I was super excited to learn this morning that Vanilla & Spice was awarded second place in both categories!!

2011 Canadian Weblog Awards winners

I still can't quite believe that I even made it to the top five, let alone being chosen as one of the winners.  There are so many wonderful Canadian food blogs out there, so I'm very grateful to have my blog acknowledged this way!

I just wanted to say thank you to Ninjamatics and the team of jurors, and congratulations to the other winners and nominees.  Be sure to check out the other two food blogs who won first and third place in the Food & Drink category - Crumb and Cookin' Canuck!


13 comments:

  1. congratulations on the award! i love this idea of the mixing up sweet, sour and crunch..and who doesnt want some mango chutney on a papadum!
    i am eyeing the bean cups filled with guac too.. it is such a unique combination.

    ReplyDelete
    Replies
    1. Thanks Richa - I think both recipes are fun because they take something familiar like guacamole or dip and make them more unique! ps. I never know how to spell papadum, I've seen it so many different ways!

      Delete
    2. spelling doesnt matter:) we call them papad , hats what they are called in north india.. papadum is use in some part of south india.. and i think used in indian restaurants coz it sounds more classy i guess. or something:)

      Delete
  2. This sounds awesome! Very creative and unique. Looking forward to trying it out! :)

    Congrats on the award! You deserve it! *hugs*

    ReplyDelete
    Replies
    1. Aw thanks, you're so sweet! Glad you like the recipe too :)

      Delete
  3. CONGRATULATIONS!!! Can you tell I am super excited for you :)

    I love how you fuse together so many indian flavors into your recipes - I always look forward to see what you come up with next!

    Pappadums- Yes! I recently tried these a few months ago and loved them!

    ReplyDelete
    Replies
    1. Thanks so much! I love Indian food and using certain ingredients to make dishes other than just curries (not that I don't love Indian curries too!) I usually forget about my pappadums in the cupboard so I don't make them often, but they're great for eating with chutneys!

      Delete
  4. Congratulations on the awards. It's a great honor.

    As for the recipe, skip the peanuts, add cashews and I'm all yours!

    ReplyDelete
    Replies
    1. Thanks Miriam! I never thought about using cashews in this recipe, but I'm sure that would taste great too!

      Delete
  5. Congrats!! That's so awesome. And thanks for another great superbowl app idea- that last pic makes me want this NOW! I think I can veganize this one pretty easily, too. Now to decide between this and the guac.... or both ;-)

    ReplyDelete
    Replies
    1. Thanks - I definitely recommend both recipes ;)
      I went with the original recipe that I was used to making instead of trying to veganize it, but I guess you could just replace the sour cream, yogurt and cheese with vegan substitutes

      Delete
  6. What a nice dip, looks delicious. First time visiting your blog and I like it a lot.

    ReplyDelete
    Replies
    1. Thanks for visiting! I'm a fan of your blog too :)

      Delete

LinkWithin

Related Posts Plugin for WordPress, Blogger...