You know how everyone has the thing they bring to a party, and they just become known as “that guest?”
My friend Kelly knows not to come to my house without her BLT dip. Sarah makes her famous grill pizzas, Meredith is known for her famous “stoner sandwiches,” Laura is the guacamole queen, and Heather and Cathie bring the booze. You get the picture.
I am the curry dip girl.
My curry dip brings all the boys to the yard, and they’re like, “wait, I didn’t think I liked curry, I guess I never actually tried it, and have been operating under false assumptions of it’s taste this whole time, my pallet is now broadened, thanks, friend.”
It’s best hot. It’s good warm. It’s extra tasty eaten cold right out of the fridge after a night of drinking.
You do you, curry dip girl.
Serving Size: This recipe is for a 9×9 square baking dish. It can be halved to make less. Lord know why the hell you’d want to do that, though.
4- 8 oz Canned Chicken, drained
2- 9 oz Jars of Major Grey’s (Mango) Chutney
2 1/2 tbsp Curry Powder
4 Chopped Green Onion (Reserve some green onion for garnish)
2 cups Mayonnaise
Small bag of sliced almonds
1. Preheat oven to 350 degrees.
2. Mix chicken, chutney, curry powder, green onion, and mayo together, put into a baking dish and sprinkle with sliced almonds.
3. Cover with foil and bake for 15 minutes.
4. Remove foil and bake for an additional 15 minutes, or until almonds are toasted and dip is bubbling hot.
Serve with vegetables and pita.