Tikka Masala Inspired veggie dip- healthy and creamy yogurt base, packed with spices and flavor.
This might surprise you, but despite Chris's Standard American Diet upbringing, his favorite cuisine is actually Indian food. He loves the layers of spices and intensity of flavors (but could, admittedly, do without the saag paneer-the spinach dish). The man likes a good curry. I can't complain!
If you are just starting your Indian food journey, you'd probably like samosas, butter chicken and of course, tikka masala right off the bat. Now, for me to say tikka masala is Indian in origin is a half truth. There are many articles contesting the beginnings of tikka masala and some claim it's actually a Scottish creation. Typically, you'll see chicken tikka masala- chunks of chicken in a spiced tomato sauce. Today we're going to turn that spiced tomato sauce into a dip which is perfect for fall football season.
Football season for us is all about the snack platter lunch/dinner. We like little bites of produce, meat, cheese, dips etc. So now Chris has snack platter plus Indian spices. We're all happy here. Except when the Redskins play and Chris's hopes are crushed again.
This dip is creamy and spiced. It's not spicy hot. It's full of lots of layers of spices (garam masala and coriander forever). While this blend does contain chili powder, you can adjust to taste. Because the dip base is yogurt (dairy), you may need to add slightly more chili to fit your spice level desires. Dairy is especially good at cooling down spice, so plan accordingly.
Tikka Masala Veggie Dip
- 1 cup plain, 2% strained yogurt (we like siggi's)
- 2 teaspoons minced garlic
- 2 tsp finely grated, peeled ginger
- 1 tsp. ground turmeric
- 1/2 teaspoon + 1/8 t teaspoon garam masala
- 1/2 + 1/8 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt, plus more to taste
- 3 Tablespoons ketchup
- 2 Tablespoons olive oil
- juice of half a lemon
- fresh cilantro for garnish
- For serving: crudité of choice (eg cucumber, cauliflower, carrot), naan, etc.
- Blend dip ingredients with an immersion blender or food processor until smooth.
- Pour into a bowl and garnish with cilantro.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.