This baked chicken curry dip, beautiful, interesting, and flavorful, is curry chicken in dip form. If there's a hungry crowd coming to watch the game, this easy-to-make dip will feed a whole bunch of people with just a little chicken. Serve with crackers, bread, or cut-up naan.
Ingredients
- cream cheese: 1 pack (8 ounce pack, softened)
- plain Greek yogurt: 0.5 cup
- tomato paste: 0.25 cup
- lime: 1 piece (juiced)
- garlic, finely minced or: 4 clove (crushed)
- finely sliced cilantro stems: 2 Tbsp
- garam masala: 1 Tbsp
- smoked paprika: 2 tsp
- ground cumin: 2 tsp
- 1/2 teaspoons kosher salt: 1 piece (to taste)
- ground coriander: 1 tsp
- ground turmeric: 1 tsp
- ground ginger: 0.5 tsp
- black pepper: 0.5 tsp (freshly ground)
- cayenne pepper: 0.25 tsp
- cooked chicken: 3 cups (roughly chopped)
- green onions: 0.5 cup (thinly sliced)
- ounces grated mozzarella cheese: 6 piece (divided)
- jalapeno peppers: 0.25 cup (minced)
- red onion: 0.25 cup (minced)
- fresh cilantro: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C).
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Combine cream cheese, Greek yogurt, tomato paste, lime juice, garlic, cilantro stems, salt, pepper, garam masala, smoked paprika, cumin, salt, coriander, turmeric, ginger, black pepper, and cayenne in a bowl. Mix until combined with a spatula.
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Add green onions, 4 ounces mozzarella, and chicken, and use a spatula to fold everything together until combined.
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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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Bake in the preheated oven until curry dip is heated through and cheese on top is melted, about 20 minutes.
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Garnish top with minced jalapeno peppers, red onion, and chopped cilantro. Serve immediately. John Mitzewich
