Tricolor Creamy Dips

I know, I know... Republic Day just went past and I can't wait till Independence Day to try this out. This recipe from my Good Housekeeping calendar was demanding my attention since the time I had received the calendar. I got the chance to try this out as I had just the right amount of Mint Chutney and Red Bell Peppers in the fridge. And of course my new bottle of Garlic mayonnaise from Namdharis. In my chaotic kitchen, there are few days when things like this fall into place:-))

 The original recipe has cheese spread, garlic and also oil mixed in.  I have used garlic mayonnaise in place of the cheese spread and opted not to add the oil. Hung curd and mayonnaise form the base for this dip. Roasted Red Bell peppers and Mint chutney give varying flavors and colors. Try these easy dips with plain potato wafers or French Fries or crackers or just vegetable crudite`s. You will surely love this attractive trio of dips.

And you bet I am going to re-post this on August 15th :-))

We will need 1/2 liter fresh skimmed yogurt hung to get 1 cup hung yogurt
3-4 tablespoons garlic mayonnaise( I have used 3)
1 large slice of Red Capsicum, roasted, de-skinned and pureed.
2 tablespoons Mint chutney
White pepper powder(optional, I haven't used it)
Salt to taste
You could of course vary the amounts of all the above ingredients to suit your taste.

Procedure:Pour the fresh yogurt in a muslin cloth over a bowl. You will get thick curd in half-an-hour.(place the bowl in the fridge if you wish) Whisk the garlic mayonnaise, white pepper powder, salt and the hung yogurt. Remember that the mayonnaise and the mint chutney already contain salt. Divide the mixture into 3 bowls. Whisk in the mint chutney in one bowl, the Red Pepper puree in another. Keep one portion plain. Chill well before serving.
Please Note: In case you would be using plain mayonnaise, roast 2-3 large cloves of garlic, mince and add to the yogurt.
 You could use Nestle set curd and the kind if you are really pressed for time.