Made this recently (and randomly) for a lunch get together and got rave reviews so putting it up. I had an idea of what I wanted the dip to taste like but just went by gut feel, added ingredients while tasting till I got to where I wanted to go.

Simple steps and you can have as many variations as you want.

This was an after thought, I made hung curd for Chicken Kosha and had enough left, and this is what I did.

Ingredients:

• Hung Curd (1 cup of hung curd with water well drained), this can take can take an hour and I left it for 4 hours. Squeeze the muslin cloth to take out as much water as you can and transfer to a bowl.
• Olive Oil for taste and consistency
• Heavy Whipping Cream for consistency
• Garlic 4 Cloves diced
• Coriander diced – 1/2 Teaspoon
• Thyme – 3 small sprigs
• Salt to taste
• Black pepper to taste

Steps:

• Mix everything with the hung curd except olive oil and whipping cream.
• Add olive oil and whipping cream little at a time till you get to the consistency you want.
• Add salt to taste
• Serve with baked Pita chips or any other snack including fresh carrot and other vegetable strips or baked nuggets and poppers.

Tips:

• Variations – you can choose additional ingredients like diced green chillis, diced peppers, caramelized onions, a swig of gorgonzola cheese, chilli flakes, olives, capers and so on. You can add Sriracha or tobasco sauce for different flavors, colors, and hotness. Just experiment.
• Recommendation is don’t add all possible ingredients but plan for what hint or cuisine you want the dip to represent and what you want to pair it with. In the recipe above, I had Mediterranean in mind and was planning for Pita Chips, hence olive oil, garlic and thyme was the choice. If I was making this for Indian kebabs, a stronger hint of coriander, mint and green chilli would be my preference and so on.
• Make sure you put very little quantity of each ingredient. You want the dip to look clear with hints of ingredients visible and not the other way around.
• Keep tasting to make adjustments.