Duo of mascarpone dips | IGA Recipes | Easy recipe, Cheese, Appetizer

Duo of mascarpone dips

Duo of mascarpone dips

Preparation time 20 minutes

Total time: 35 minutes

Ingredients

Curry dip

250 g (1 container) mascarpone cheese
80 mL (1/3 cup) plain yogurt
1 garlic clove, finely chopped
15 mL (1 tablespoon) honey
15 mL (1 tablespoon) grated fresh gingerroot
15 mL (1 tablespoon) curry powder
60 mL (1/4 cup) finely chopped fresh coriander
60 mL (1/4 cup) coarsely chopped toasted cashews*

Trempette aux oignons caramelises

15 mL (1 tablespoon) vegetable oil
2 onions,
30 mL (2 tablespoons) brown sugar
10 mL (2 teaspoons) white wine vinegar
5 mL (1 teaspoon) Worcestershire sauce
To taste, salt
250 g (1 container) mascarpone cheese
80 mL (1/3 cup) plain yogurt
60 mL (1/4 cup) chopped fresh parsley

Directions

Curry dip

In a bowl, combine cheese, yogurt, garlic, honey, gingerroot, curry powder and coriander.
Garnish with toasted cashews.
Serve with raw vegetables and toasted pitas.

* To toast nuts, heat a small non-stick skillet over medium heat. Add cashews and cook for about 1 minute, or until fragrant and lightly toasted.

Caramelized onion dip

Heat oil in a saucepan, over medium-high heat. Add onions and cook for 5 minutes. Add brown sugar, vinegar and Worcestershire sauce. Season with salt to taste. Cook for 10 minutes, stirring occasionally, until onions are soft and caramelized.
Combine cheese, yogurt, caramelized onions and parsley in a bowl. Place in fridge to cool.
Serve with raw vegetables and whole wheat crackers.

Variations:

Curry dip For original, exotic appetizers, dab a little dip on fresh quartered figs and fresh pitted dates.
Caramelized onion dip - Serve the dip warm (immediately after making, without cooling in the fridge) to accompany mini meat skewers: sausage chunks, chicken cubes, beef satay and others.