Curry Chutney Dip

My office recently moved from the ‘burbs to downtown Milwaukee and as despite not loving the longer commute, I am glad to be back near a plethora of great lunch options. One of my faves is Beans & Barley, a road-paver in Milwaukee’s local food scene, offering tons of vegan and vegetarian options at both their cafe and deli. If you live in Milwaukee and haven’t been there, you should absolutely go.

I get cravings for their flavor-packed vegan Curry Chutney Dip so I decided to try to make my own based on the ingredient list Beans so thoughtfully puts on their containers. I think I got the proportions pretty close! It’s great on crackers but even better on some snappy veggies.

Curry Chutney Dip
1 1/2 C veganaise
1 Tbsp mango chutney
2 scallions, finely chopped
1 Tbsp parsley, finely chopped
1/2 Tbsp lemon juice
2 Tbsp Madras curry
1/2 tsp garlic powder
1/2 tsp ginger powder
pinch kosher salt

In a small bowl, whisk together veganaise, chutney and lemon juice. Whisk in garlic, ginger and curry until well combined. Chop scallions and parsley and fold in to evenly distribute. Season with a pinch of salt.

Serve with any variety of crudite. I like carrots, snap peas and cucumbers.