Creamy Curry Dip

"Using nonfat yogurt and low-fat mayonnaise makes this creamy dip a great addition to any veggie plate. This recipe is adapted from a cooking websites email newsletter."
 
Download
photo by Geniale Genie photo by Geniale Genie
photo by Geniale Genie
photo by Brenda. photo by Brenda.
Ready In:
3hrs 10mins
Ingredients:
6
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • In a medium glass bowl, combine all ingredients. Mix well and chill in refrigerator for at least 3 hours. Cook time will be time for chilling in refrigerator.
  • Serve dip with your favorite assorted vegetables.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was a nice, mild dip. I thought it tasted a little bitter so I added a touch of honey in the end. I used this as a dip for recipe #34011. Made for ZWT5
     
  2. I also didn't have any tarragon vinegar, but used apple cider instead. Although this was an excellent dip, I gave it 4 stars because I found it too mild (maybe due to using a different vinegar). So, I doubled the curry powder and added 1/2 teaspoon of ground cumin.
     
  3. This is AWESOME! I didn't have tarragon vinegar, so subbed white wine vinegar. Used 1 1/2 t sweet chili sauce, and 1/2 t hot chili sauce. It is great! I'm so surprised by how creamy the texture is. Does not taste as low-fat as it is! Thanks!
     
  4. Curry and yogurt is one of my favorite flavor combinations, so I knew as soon as I saw this that I would love it and it did not disappoint. I cut up strips of carrots and bell peppers to dip into it but in this case it's the dip itself that's the standout and the star.
     
  5. Used our super-rich, super-thick greek yoghurt and a sweet chili sauce. We really enjoyed this dip after school today with assorted crudites. HAPPY BIRTHDAY, LORI!!!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes