Prep 5 mins
Cook 1 hr
I just love the flavor of mild curry powder, and this makes a great dip for chips or raw vegetables. The recipe only makes 1/2 cup, so increase the quantity if you are planning to make this for a crowd.
- Combine all ingredients and refrigerate for 1 hour to blend flavors.
- Serve with raw vegetables.
This was really very good! I was hesitant at the combination of ingredients, but it turned out quite tasty! I even used a low fat mayo and it was a hit!
Yum. I just love curry dips! No one else in my house does though, so it's nice that this made a relatively small amount. I used fat free mayo and left out the onions. I enjoyed it with some lovely ripe cherry tomatoes as an appetizer while I made dinner. Kept my nibbling of bad stuff down! Updated to add that I took some of what I had leftover and used it to make a pasta salad which was really tasty!
Very good and tasty dip! Used half low-fat mayo and half low-fat sour cream. Would add more lemon juice and curry next time. Great dip!! Thanks Karen!