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Pav Bhaji Dip

Creamy Pav Bhaji Dip with a Spicy Kick for Your Next Snack

Indulge in this creamy Pav Bhaji Dip with a spicy kick, perfect for gatherings and a delightful fusion of flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Lunch
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Oil Can use any neutral oil.
  • 1 tablespoon Butter Can use vegan butter for dairy-free version.
  • 0.5 inch Ginger, chopped Fresh ginger enhances flavor compared to powdered.
  • 3 cloves Garlic, chopped Fresh garlic is recommended for best flavor.
  • 2 Green Chilies, chopped Adjust quantity for desired spiciness.
  • 1 medium Onion, chopped Do not brown; should be translucent.
  • 0.75 cup Green Bell Pepper, chopped Consider using yellow/orange bell peppers as a substitute.
  • 0.75 cup Red Bell Pepper, chopped
For the Mix
  • to taste Salt Adjust according to taste.
  • 2 cups Tomatoes, chopped
  • 1 tablespoon Tomato Paste
  • 0.75 cup Frozen Peas, rinsed and drained Alternative: Diced carrots can be used.
  • 0.25 cup Pav Bhaji Masala Brands may vary in spice; adjust according to preference.
For the Creamy Factor
  • 4 oz Cream Cheese, room temperature Option: Vegan cream cheese for dairy-free version.
  • 0.5 cup Sour Cream, room temperature Substitution: Vegan sour cream works for dairy-free.
  • 0.5 cup Fresh Cilantro, chopped Optional, but enhances flavor.
  • 2 cups Mexican Cheese Blend, divided Substitute with mild/medium cheddar or a vegan alternative.
  • 0.5 cup Milk Add gradually to avoid curdling; use any milk type.
  • 1 teaspoon Cayenne Pepper Adjust or omit for milder dip.
For Garnish
  • Fresh Pomegranate for garnish, optional.
  • Chopped Cilantro for garnish.

Equipment

  • skillet
  • baking dish

Method
 

Preparation
  1. In a large skillet, heat 2 tablespoons of oil and 1 tablespoon of butter over medium heat until shimmering, about 1-2 minutes.
  2. Add the chopped green chilies, ginger, and garlic to the pan. Sauté for about 1 minute.
  3. Next, add 1 medium chopped onion along with a pinch of salt. Cook for about 2 minutes, stirring frequently.
  4. Stir in 3/4 cup each of chopped green and red bell peppers. Sauté for 7-8 minutes.
  5. Introduce 2 cups of chopped tomatoes and mix well. Cover the skillet and let it simmer on low heat for 5-6 minutes.
  6. Stir in 1 tablespoon of tomato paste, 1/4 cup of pav bhaji masala, and 3/4 cup of rinsed frozen peas.
  7. Lower the heat and mix in 4 ounces of cream cheese and 1/2 cup of sour cream until smooth.
  8. Next, add 1/2 cup of freshly chopped cilantro and 1 cup of a Mexican cheese blend into the mixture.
  9. Gradually pour in 1/2 cup of milk while stirring to achieve a creamy but slightly runny consistency.
  10. Transfer the well-combined mixture into a baking dish and sprinkle the remaining 1 cup of Mexican cheese over the top.
  11. Cover the dish with foil and bake in a preheated oven at 400°F for 20 minutes.
  12. After baking, broil the dip for an additional 1-2 minutes, keeping a close eye on it.
  13. Remove from the oven and let the dip sit for about 10-15 minutes before serving. Garnish with fresh pomegranate seeds and chopped cilantro.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Prepare all ingredients in advance to save time while cooking. Adjust the heat according to preference. Allow the dip to rest for 10-15 minutes before serving for the best flavor.

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