This baked chicken curry dip is a gorgeous, intriguing, and savory version of curry chicken. If there's a hungry gathering coming to watch the game, this simple dip can serve a large group with just a little chicken. Serve with crackers, bread, or cut-up naan.

Baked Chicken  Recipes Curry Dip

Ingredients

Baked dip:

• 1 (8-ounce) box of softened cream cheese
• 1/2 cup of plain Greek yogurt.
• 1/4 cup tomato paste.
• One lime, juiced.
• 4 cloves garlic (finely chopped or smashed)
• 2 tablespoons of thinly cut cilantro stems.
• 1 tablespoon garam masala.
• 2 tsp smoked paprika.
• 2 tsp ground cumin.
• Add 1 1/2 teaspoons kosher salt, or to taste.
• 1 teaspoon of ground coriander.
• 1 teaspoon of ground turmeric.
• 1/2 teaspoon of ground ginger.
• 1/2 teaspoon of freshly ground black pepper.
• 1/4 teaspoon of cayenne pepper.
• 3 cups of coarsely chopped cooked chicken.
• 1/2 cup of finely sliced green onions.
• 6 oz grated mozzarella cheese, divided.

Garnish:

• 1/4 cup minced jalapeño peppers.
• 1/4 cup minced red onion.
• 2 Tbsp chopped fresh cilantro

Directions

Step 1:

Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius).

Step 2:

Mix together cream cheese, Greek yogurt, tomato paste, lime juice, garlic, cilantro stems, salt, pepper, garam masala, smoked paprika, cumin, salt, coriander, turmeric, ginger, black pepper, and cayenne in a bowl. Using a spatula, mix until well blended.

Step 3:

Fold in the green onions, 4 ounces of mozzarella, and chicken with a spatula until evenly incorporated.

Step 4:

Transfer to a 2-quart baking dish or deep pie plate, and spread evenly. Top with the remaining mozzarella cheese. If desired, dust the top with extra cayenne.

Step 5:

Bake in the preheated oven for 20 minutes, or until the curry dip is cooked through and the cheese on top has melted.

Step 6:

Garnish with minced jalapeño peppers, red onion, and chopped cilantro. Serve immediately.