Duo of mascarpone dips

ingredient: Curry dip

• 250 g (1 container) mascarpone cheese
• 80 mL (1/3 cup) plain yogurt
• 1 garlic clove, finely chopped
• 15 mL (1 tablespoon) honey
• 15 mL (1 tablespoon) grated fresh gingerroot
• 15 mL (1 tablespoon) curry powder
• 60 mL (1/4 cup) finely chopped fresh coriander
• 60 mL (1/4 cup) coarsely chopped toasted cashews

Caramelized onion dip

• 15 mL (1 tablespoon) vegetable oil
• 2 onions, finely chopped
• 30 mL (2 tablespoons) brown sugar
• 10 mL (2 teaspoons) white wine vinegar
• 5 mL (1 teaspoon) Worcestershire sauce
• Salt to taste
• 250 g (1 container) mascarpone cheese
• 80 mL (1/3 cup) plain yogurt
• 60 mL (1/4 cup) chopped fresh parsley

Curry dip

1. In a bowl, combine cheese, yogurt, garlic, honey, gingerroot, curry powder and coriander. Garnish with toasted cashews. Serve with raw vegetables and toasted pitas.
2. * To toast nuts, heat a small non-stick skillet over medium heat. Add cashews and cook for about 1 minute, or until fragrant and lightly toasted.

Caramelized onion dip

1. Heat oil in a saucepan, over medium-high heat. Add onions and cook for 5 minutes. Add brown sugar, vinegar and Worcestershire sauce. Season with salt to taste. Cook for 10 minutes, stirring occasionally, until onions are soft and caramelized.
2. Combine cheese, yogurt, caramelized onions and parsley in a bowl. Place in fridge to cool.
3. Serve with raw vegetables and whole wheat crackers.