Hung curd dip / spread

So yum and so much healthier than ANY store bought dip or spread! It needs a little planning to hang the curd. But once you taste it, you’ll never want to use a processed spread again!

I’m giving below a very basic recipe – feel free to change the seasonings to add variations. This recipe can take any number of modifications.

Prep time: 2 hours / 5 mins

Cook time: 0 min

Yields: 75-100 gms

500 ml curd

4 tbsp finely chopped spring onions

2 tbsp greens of the spring onions

1 small pod garlic, crushed (optional – makes a good dip, but would avoid it in a spread to prevent garlicky breath!)

1 tbsp honey

1 tbsp mixed herbs (experiment with them!)

½ tsp chilli flakes

½ tsp salt

Pour the curd into a soft, porous cloth and let hang for about 2 hours. Remove into a bowl. Add all the other ingredients. Spoon into a jar and let mature in the fridge for at least 3 hours. Then enjoy. Keeps in the fridge for upto a week.

Note: This recipe is for a bread spread. If you want to use this as a dip, it may be too thick. If that’s the case, add 1 tbsp of regular curd to it while mixing the seasonings.

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