After looking over the last 10 dips, I realized three of them have black beans in them. Maybe I’m sort of obsessed with black beans or something. (I have a great recipe for a black bean cake. Cake as in burger not yummy-with-frosting.) But it’s time to move on.
Here’s a great dip I served at my Dip Party. Explanation to follow. (To make it look a little prettier, I swirled some extra chutney on top. That’s optional.)
4 ounces cream cheese, softened
8 ounces sour cream
1 teaspoon curry powder
½ cup mango chutney
In medium bowl, combine cream cheese and sour cream. (Or use mixer with paddle attachment.) Add curry and chutney. Stir well to combine and chill.
When making this, I actually screwed up and put all the ingredients in together. I had to overmix it a little, so the chunks of mango in the chutney got a little liquified. Ah well. It still tasted great. I would recommend creaming the cheese and sour cream first though.
In Japanese cooking there’s some approach (that I can’t remember) which seeks to create harmony in food. It attempts to balance both flavors and color. For instance, you want every plate of your food to have the colors white, red, black, brown and green. So let’s say you have a tuna sandwich. Wheat bread, white filling, green lettuce, red tomato and black olives on the side. You also want to create harmony with flavors. Something truly satisfying is at once sweet, sour, salty, bitter.
In short, this dip does this. There’s heat from the curry and mango dip, but it’s also cool from the cream cheese and sour cream. The mango chutney adds sweetness, and if you use a bagel chip for dipping, you also get a tang of saltiness.
I love this dip. I give it 5 out of 5 pretzels, as did many at the dip party. Kealoha wasn’t crazy about it, but he’s not a fan of things with spice. He gave it a 3.
Bagel chips (Our favorite. Plain bagel chips with sea salt.)
You could try regular chips but the dip is a little thick and might break them.