Tikka Masala Dip

5 from 2 votes

Tikka Masala Dip is a hot creamy tomato-based appetizer inspired by 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.

Prep Time15

Cook Time30

Bake Time35

Total Time1 20

Course: Appetizer

Cuisine: Indian Fusion

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Nisha Kapur

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.

Nutrition