Curry Dip

"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."
 
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photo by Redsie photo by Redsie
photo by Redsie
photo by Redsie photo by Redsie
Ready In:
1hr 5mins
Ingredients:
5
Yields:
0.5 cup
Serves:
2-4
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ingredients

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directions

  • Combine all ingredients and refrigerate for 1 hour to blend flavors.
  • Serve with raw vegetables.

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Reviews

  1. I made this to serve with raw veggies and thought the dip complimented them nicely. I utilized fat free mayo which changed the consistency. Next time I might eliminate the onions. They didn't taste bad, I just don't like the mess of hand grating them. Thank you for sharing the recipe!
     
  2. 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!
     
  3. 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!
     
  4. 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!
     
  5. Absolutely loved it!!!! It does not taste like mayo at all. Even my friends 2 year old daughter loved it. This is one of those recipes that I will be making for the rest of my life. Thank you Karen67
     
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