TOMATO MASALA

• 2 tablespoons olive oil

• 1 teaspoon mustard seeds, slightly crushed with a rolling pin

• ½ red bell pepper, minced

• 1 teaspoon minced garlic

• 1 cup fresh tomatoes, finely chopped

• 1 tablespoon Calabrian chiles in oil

TURMERIC MASALA

• 1 teaspoon ground turmeric

• ½ teaspoon ground cardamom

• 1 tablespoon peeled grated ginger

• 1 tablespoon honey Instructions: Let the cream cheese soften at room temperature for a few hours. In the bowl of a stand mixer using a paddle, combine the cream cheese with yogurt, salt, black pepper, lemon juice and sugar and mix on medium speed until the ingredients are fully incorporated and the cream cheese is fluffy and light. This will take 4 to 5 minutes. Next, choose one of the three options of masalas to flavor it with. For Herb Masala: In a small frying pan over high heat, warm the olive oil and add the cumin seeds, kari leaves and green onions. Saute for 2 to 3 minutes until the onions have softened a bit. Set aside to cool. Then along with the serrano and herbs, stir into the seasoned cream cheese.

For Tomato Masala: In a small frying pan over high heat, warm the olive oil, then add the mustard seeds, red bell pepper, garlic and tomatoes. Cook on medium to low heat, stirring frequently until the mixture begins to boil and the tomatoes and peppers soften and reduce. Continue cooking until the juice from the tomatoes is almost dry, then stir in the Calabrian red chiles. Combine this with the seasoned cream cheese.

For Turmeric Masala: Stir the turmeric, cardamom, ginger and honey into the seasoned cream cheese until completely incorporated. Refrigerate the cream cheese until ready to eat.

NOTES & VARIATIONS

If using canned tomatoes, use half a cup.

Use 1 teaspoon red chile powder in place of the Calabrian chiles in oil. Makes 1½ cups each