Coconut Curry Yogurt Dip

Coconut Curry Yogurt Dip

Creamy yogurt meets warm curry spices and toasted coconut for a fragrant, tangy dip.

Total 35 min Makes 16 oz Calories 78/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

Thick Greek yogurt is blended with curry powder, toasted coconut, and a touch of honey for a dip that balances tang, warmth, and sweetness. It comes together in minutes with no cooking required, and pairs well with vegetables, naan, or grilled skewers. Chilling briefly lets the spices bloom for a fuller flavor.

Ingredients

  • 1 1/2 cups plain Greek yogurt
  • 1/3 cup unsweetened shredded coconut
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped
  • 1 pinch cayenne pepper, to taste

Method

  1. Toast the shredded coconut in a dry 9-inch skillet over medium-low heat, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Remove from heat and let cool.

  2. In a medium bowl, whisk together the Greek yogurt, curry powder, honey, lime juice, minced garlic, ground ginger, and salt until smooth and evenly combined.

  3. Fold in half of the toasted coconut and the chopped cilantro, reserving the rest of the coconut for garnish.

  4. Taste and adjust seasoning, adding a pinch of cayenne pepper for heat if desired.

  5. Cover and refrigerate the dip for at least 30 minutes to allow the flavors to meld.

  6. Transfer to a serving bowl and sprinkle with the reserved toasted coconut before serving.

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    Coconut Curry Yogurt Dip

    Thick Greek yogurt is blended with curry powder, toasted coconut, and a touch of honey for a dip that balances tang, warmth, and sweetness. It comes together in minutes with no cooking required, and pairs well with vegetables, naan, or grilled skewers. Chilling briefly lets the spices bloom for a fuller flavor.

    35 min 16 oz 78 cal

    Ingredients

    • 1 1/2 cups plain Greek yogurt
    • 1/3 cup unsweetened shredded coconut
    • 1 1/2 tablespoons curry powder
    • 1 tablespoon honey
    • 1 tablespoon fresh lime juice
    • 1 clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 2 tablespoons fresh cilantro, chopped
    • 1 pinch cayenne pepper, to taste

    Method

    1. 1

      Toast the shredded coconut in a dry 9-inch skillet over medium-low heat, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Remove from heat and let cool.

    2. 2

      In a medium bowl, whisk together the Greek yogurt, curry powder, honey, lime juice, minced garlic, ground ginger, and salt until smooth and evenly combined.

    3. 3

      Fold in half of the toasted coconut and the chopped cilantro, reserving the rest of the coconut for garnish.

    4. 4

      Taste and adjust seasoning, adding a pinch of cayenne pepper for heat if desired.

    5. 5

      Cover and refrigerate the dip for at least 30 minutes to allow the flavors to meld.

    6. 6

      Transfer to a serving bowl and sprinkle with the reserved toasted coconut before serving.