Mango Curry Dip and Vegetables

Ridiculously easy, lightened up with low-fat sour cream and olive oil based mayonnaise, gluten free snacking.

Can we all say amen?

This is a curried dip with a sweet touch. How fortunate did I feel that I happened to make small batch mango chutney last summer? Scored on this recipe ... but you have to be able to deal with a sweet curry. I took this batch to a Super Bowl party and some in the crowd just couldn't get past the sweet thing that goes on here.



I put out Carr's crackers beside the vegetables for those who felt the need for cracker crunch, but most of the 'lovers' went for the cucumbers with the dip ... and it was probably the lowest cal snack on the Super Bowl smorgasbord table. Amen.

Mango Curry Dip and Vegetables

Ingredients:

1 c. low-fat sour cream

½ c. olive oil based mayonnaise

3 tbsp. mango chutney

Pinch of kosher salt

1 medium shallot, minced

2 tbsp. chives

1 - 2 tsp. butter

2 tsp. plus 1 tsp. more curry powder

Black pepper

Celery spears

Cucumber spear

Apple slices (spritzed with lemon juice)

Carr’s plain crackers

Making the Dip:

1. Melt the butter in a small fry pan and sweat the shallots and chives until the shallots are translucent and shiny.
2. Meanwhile combine the sour cream, mayo, and mango chutney.
3. Turn the shallots and chives into the dip and stir.
4. Add 2 tsp. of the curry powder and stir well. Taste. Want more? Add the next 1 tsp. of curry powder a bit at time and stir well, tasting to get your preferred level of curry flavour.
5. Turn the dip into a pretty bowl and chill.
6. Arrange the fruit and vegetable strips on a pretty platter and plunk the dip down amongst them. Set some crackers on a small plate beside.

Yields: approx. 2 cups

Note:

This recipe is another that I found in that copy of The Recipe Club. It was called Diploma Dip, but I have re-named it and altered the recipe just a bit to lighten it up.