02/05/2024
This baked chicken curry dip, beautiful, interesting, and flavorful, is curry chicken in dip form.
Ingredients
Baked Dip:
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 stems
1 tablespoon garam masala
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt, or to taste
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 onions
6 ounces grated mozzarella cheese, divided
Garnish:
1/4 cup minced jalapeno peppers
1/4 cup minced red onion
2 tablespoons chopped fresh cilantro
Directions
Preheat the oven to 450 degrees F (230 degrees C).
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.
Add green onions, 4 ounces mozzarella, and chicken, and use a spatula to fold everything together until combined.
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.
Bake in the preheated oven until curry dip is heated through and cheese on top is melted, about 20 minutes.
Garnish top with minced jalapeno peppers, red onion, and chopped cilantro. Serve immediately.
