Creamy Thick Curd Dip Using Jalapenos, Olives and Sun-dried Tomatoes
by Tarla Dalal

Curd-based dips are quite versatile. Their creamy texture and tangy flavour make them suitable to serve with any snack, be it toasted bread, cream cracker biscuit or cucumber strips

Here is a really exciting curd-based dip, which combines snazzy ingredients like jalapenos, olives and sun-dried tomatoes. A seasoning of mixed herbs adds to the exoticness of the Creamy Thick Curd Dip using Jalapenos, Olives and Sun-Dried Tomatoes, making it a good option to serve with toasted bread, as a starter for parties .

Creamy Thick Curd Dip Using Jalapenos, Olives and Sun-dried Tomatoes

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Creamy Thick Curd Dip Using Jalapenos, Olives and Sun-dried Tomatoes recipe - How to make Creamy Thick Curd Dip Using Jalapenos, Olives and Sun-dried Tomatoes

1 1/2 cups curds (dahi)
1 tsp finely chopped jalapenos
1 tsp finely chopped black olives
1 tsp soaked and finely chopped sun-dried tomatoes
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp dried mixed herbs
salt to taste

For The Topping
2 tsp soaked and finely chopped sun-dried tomatoes
2 tsp finely chopped black olives
1 tsp finely chopped jalapenos
1 tsp dry red chilli flakes (paprika)
1/2 tsp olive oil
1/2 tsp honey

For Serving
toasted bread

Method

Put the curds in a muslin cloth and tie it tightly and place it on a strainer. Place the strainer on a bowl and refrigerate for 8 hours.
Transfer the hung thick curds in a deep bowl, add all the remaining ingredients and mix well.
Take a small empty bowl and cover the cavity with a cling wrap. Pour the mixture into it and demould it on a serving plate.
Top it with sun-dried tomatoes, black olives, jalepenos evenly over it. Sprinkle chilli flakes and finally drizzle olive oil and honey evenly over it.
Serve immediately with toasted bread.