Curry Dip

Snack

Serve it in the summer with a barbecue or serve it in the winter with fondue... This versatile curry dip is a great accompaniment to meat – and to all sorts of vegetables, from raw to roasted.

Constantin Fischer

Ingredients (4 servings)
300	g	greek yogurt
100	g	mascarpone
		salt
	splash(es)	argan or toasted sesame oil (optional)
		olive oil
1		lemon, zested
1	tablespoon(s)	mango chutney

Combine the yoghurt and mascarpone in a small bowl.
Stir in the mango chutney, olive oil and the argan oil, if using.
Add the lemon zest, season with salt, mix well and leave to infuse for 15 minutes before serving.

Constantin Fischer

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