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Tikka Masala Dip is a hot creamy tomato-based appetizer inspired by the flavors of Chicken Tikka Masala and Paneer Tikka Masala. Packed with bell peppers, corn, scallions, and a blend of cheeses, it’s cheesy, rich, and delicious. Perfect for gatherings, this dip can be made up to two days in advance, making it a stress-free party favorite.
Tikka Masala is a popular flavor in Punjabi cooking where you’ll find classics such as Chicken Tikka Masala, Paneer Tikka Masala, and Tofu Tikka Masala.
If you love Indian Fusion flavors, you’ll love my Tikka Masala Pasta which has been super popular amongst you guys. These Paneer Tikka Quesadillas are delicious paired with a creamy taco sauce. If you love fish, you must try my Salmon Tikka Masala.
Table of Contents
What is Tikka Masala Dip?
Tikka Masala Dip is a hot creamy tomato-based dip inspired by the flavors of Chicken Tikka Masala and Paneer Tikka Masala.
The sauce is flavored with green chilies, ginger, garlic, and a fresh blend of tikka masala spices. Once the sauce is made, I add green bell peppers, corn, scallions, milk, sour cream, cream cheese, and cheese. The dip is transferred to a baking dish and topped with more cheese.
Bake and enjoy with naan, tortilla chips, pita chips, or veggies such as carrots, broccoli, celery, or cauliflower. It’s divine!
Why You’ll Love This Recipe
- Party Appetizer – This is a great party dip that’s a crowd-pleaser and a unique addition to any party spread.
- Twist on an Indian Classic – Think chicken tikka masala but in a dip form, but vegetarian. This dip is creamy, cheesy, and delicious.
- Great Make-Ahead Option or Bring to a Party – You can prepare this dip up to 2 days in advance. Don’t bake it. Just before serving, bake the dip and serve. This would be a great dip to bring to a party, however bake it at the party if possible.
- Versatile – The base of the sauce can be used to make a variety of dishes. Throw some sauce in pasta for an Indian-inspired pasta, use it on sandwiches, or top over pizza. Add some paneer or tofu with bell peppers and onions for Paneer Tikka Masala or Tofu Tikka Masala.
Ingredients
- Tomato Sauce – Make sure to use canned tomato sauce without sodium. We can control the salt and add it as needed.
- Milk, Cheese, Sour Cream, and Cream Cheese – The milk, cheese, sour cream, and cream cheese should both be at room temperature. This allows them to melt into the sauce easily.
- Frozen Corn – Use frozen corn that has been rinsed under hot water. Drain and set aside.
- Cheese – I used a Mexican cheese blend, however shredded mild cheddar, pepper jack, or colby jack cheese will all work.
- Green Chilies – This recipe calls for 3 green chilies which makes the dip spicy, however the flavors are balanced once dairy is added to the dip. Feel free to use Serrano Peppers if you can’t find Thai/Indian green chilies.
- Spice Blend – You must blend a few whole spices such as cumin seeds, cinnamon sticks, green cardamom, peppercorns, and cloves. This is the main tikka masala flavor that will be added to your tomato gravy.
*See the recipe card below for full information on ingredients and quantities.*
Substitutions
- Vegan – For a vegan option, use non-dairy cheese, sour cream, cream cheese, butter, and milk.
- Gluten-free – This recipe is naturally gluten-free.
- Cheese – Instead of a Mexican cheese blend, feel free to use shredded mild cheddar, pepper jack, or Colby jack cheese.
How to Make Tikka Masala Dip
STEP 1 – Blend Whole Spices
1. Grind Whole Spice. Place cumin seeds, cinnamon sticks, green cardamom, peppercorns, and cloves in an electric coffee grinder.
2. Blend until they form a fine powder.
STEP 2 – Preheat Oven to 400 Degrees & Prepare Tikka Masala Dip
3. Saute. Heat a large stainless steel pot on medium heat. Once hot, add 1 tablespoon of oil and butter.
4. Once hot, add chopped ginger and garlic. Cook for a minute.
5. Next add chopped green chilies and cook for a minute.
6. Add chopped onions and season with salt. Saute for 4-5 minutes.
7. Add chopped bell peppers and season with a little salt again.
8. Saute for 2 minutes and this is what you should have.
9. Add Canned Tomato Sauce & Paste. Stir.
10. Add Spice Blend Mix from Step 1. Stir and heat up for 4-5 minutes on low-medium heat.
11. Add Veggies. Add drained corn, chopped cilantro, and scallions.
12. Stir well.
13. Add Dairy. Add cream cheese and sour cream.
14. Stir well until everything is well combined.
15. Add Milk Slowly to avoid curdling.
16. Stir the milk into the sauce.
17. Add Kasoori methi and garam masala. Stir.
18. Now add 1 cup of cheese and turn off the stove. Stir in the sauce. Adjust salt as needed.
STEP 3 – Bake at 400 degrees
19. Bake. Transfer the dip to a baking dish.
20. Top with the remaining 1 cup of cheese.
21. Cover the dish with foil and place it in a 400-degree oven. Bake the dip for 20 minutes covered and 15 minutes uncovered. When the dip is uncovered, check every 5 minutes to make sure it isn’t burning.
22. Carefully remove the dip from the oven and garnish with chopped cilantro. Wait 10 minutes before serving so the dip cools down a bit.
Recipe Tips
✓ Room Temperature Dairy – Keep the sour cream, cream cheese, milk, and cheese at room temperature. This avoids curdling and ensures the dairy seamlessly mixes into the sauce.
✓ Make Ahead – You can make this dip up to 2 days in advance. Cover it with a tight plastic wrap and refrigerate. Bake just before serving.
What to Serve with Tikka Masala Dip
→ Serve Tikka Masala Dip with Stonefire Naan Dippers.
→ They also go well with tortilla chips or pita chips.
→ For a healthier option, serve with broccoli, cauliflower, carrots, or cucumber.
Recipe FAQs
Tikka Masala is a creamy tomato-based sauce that is flavorful, and mildly spicy with a touch of sweetness.
Once you add the tomato sauce and spices, add half n’ half or heavy cream instead of milk.
To make Chicken Tikka Masala – Add grilled/baked chicken that has been marinated with Indian spices.
To make Paneer Tikka Masala – Add sauteed paneer with bell peppers and onions.
To make Vegetable Curry – You may add veggies, and nuts such as roasted cauliflower, chickpeas, fresh spinach, cashews, raisins, or any combination you like. Serve with basmati rice, naan, or roti.
For Fusion Inspo – You may also use the sauce in wraps, sandwiches, or over pizza dough.
Traditionally, tikka masala sauce is made with some butter and heavy cream. For a healthier option, use oil instead of butter, and use whole milk instead of heavy cream. This significantly cuts down on fat and calories.
Yes, you can skip cream and use Greek yogurt. Make sure the yogurt is at room temperature and add a little at a time to avoid curdling. Also, use full-fat yogurt for the best results.
Furthermore, you may also use sour cream for a creamier consistency instead of cream or Greek yogurt.
More Party Dips
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Tikka Masala Dip
Ingredients
FOR SPICE BLEND
- 1 tsp cumin seeds
- 3 cloves
- 6 peppercorns
- 2 green cardamom pods
- 1/2 cinnamon stick
FOR TIKKA MASALA DIP
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 3 green chilies
- 4 cloves garlic, chopped, or 2 tbsp garlic
- 1 inch piece ginger, chopped, or 1 tbsp ginger
- 1 cup onion, chopped
- 1 1/4 cup green bell pepper, chopped
- 16 ounces canned tomato sauce
- 1 tbsp tomato paste
- Add spice blend
- 2 tsp coriander powder
- 1 tsp red chili powder
- 3/4 cup scallions, chopped
- 1/2 cup fresh cilantro, chopped
- 1 cup frozen fire-roasted corn, rinsed & drained
- 4 ounces cream cheese, room temperature
- 1/4 cup sour cream, room temerpature
- 1/2 cup whole milk, room temperature
- 1/2 tsp garam masala
- 1 tbsp dry fenugreek leaves, MDH kasoori methi
- 2 cups mexican cheese shredded, divided, 1 cup for sauce, 1 cup on top
FOR GARNISH
- few scallions, chopped
- few cilantro, chopped
Instructions
- Grind Whole Spice. Place cumin seeds, cinnamon sticks, green cardamom, peppercorns, and cloves in an electric coffee grinder and blend until they form a fine powder.
- Preheat Oven to 400 Degrees & Prepare Tikka Masala Dip. Heat a large stainless steel pot on medium heat. Once hot, add 1 tablespoon of oil and butter. Once hot, add chopped ginger and garlic. Cook for a minute. Next add chopped green chilies and cook for a minute.
- Add chopped onions and season with salt. Saute for 4-5 minutes. Then add chopped bell peppers and season with a little salt again. Saute for 2 minutes then add canned tomato sauce and tomato paste. Stir.
- Add Spice Blend Mix from Step 1. Stir and heat up for 4-5 minutes on low-medium heat. Add Veggies. Add drained corn, chopped cilantro, and scallions. Stir well.
- Add Dairy. Add cream cheese and sour cream. Stir well until everything is well combined. Stir the milk into the sauce.
- Garnish. Add Kasoori methi and garam masala. Stir. Now add 1 cup of cheese and turn off the stove. Stir in the sauce. Adjust salt as needed.
- Bake at 400 degrees. Transfer the dip to a baking dish. Top with the remaining 1 cup of cheese. Cover the dish with foil and place it in a 400-degree oven. Bake the dip for 20 minutes covered and 15 minutes uncovered. When the dip is uncovered, check every 5 minutes to make sure it isn't burning.
- Carefully remove the dip from the oven and garnish with chopped cilantro. Wait 10 minutes before serving so the dip cools down a bit.
Recipe was sooooooo good! I made it for Diwali party and it was gone in less than 10 minutes. Everyone enjoyed it so much!
Thanks so much Khushboo. I’m so happy to hear that. I loved it too! 🙂