Thai Chile-Curry Dip

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Thai Chile-Curry Dip
Curry paste lends a pop of heat to this 7-layer dip, while carrots and snap peas add fresh crunch on top. Look for roasted peanut oil for the strongest nutty flavor.
active:
15 mins
total:
15 mins
Servings:
12
Thai Chile-Curry Dip Charlotte & Johnny Autry

Ingredients

Directions

  • Transfer 2 tablespoons liquid from bean can to a large bowl. Drain and rinse the beans and add to the bowl. Add olive oil, curry paste, garlic powder, 1/8 teaspoon salt and 1/4 teaspoon pepper; mash until smooth. Transfer to a 9-inch pie pan and spread into an even layer.

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  • Combine cream cheese, tofu, lemon juice and the remaining 1/8 teaspoon each salt and pepper in a small bowl; mix until well combined and smooth. Spread on top of the bean layer.

  • Sprinkle snow peas and carrots in an even layer over the creamy layer. Sprinkle with cilantro.

  • Sprinkle peanuts evenly over the top. Drizzle with peanut oil. Sprinkle with lime zest and chile slices.

To make ahead

Prepare through Step 2, cover and refrigerate for up to 2 days.

Equipment

9-inch pie pan

Nutrition Facts

Serving Size:
1/4 cup
Per Serving:
87 calories; protein 3g; carbohydrates 6g; dietary fiber 2g; sugars 1g; fat 6g; saturated fat 2g; mono fat 2g; poly fat 1g; cholesterol 7mg; vitamin a iu 915IU; vitamin c 2mg; vitamin e iu 1IU; folate 6mg; vitamin k 1mg; sodium 138mg; calcium 23mg; iron 1mg; magnesium 17mg; phosphorus 11mg; potassium 95mg; omega 6 fatty acid 1g; niacin equivalents 1mg.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/08/2023
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