Prep 10 mins
Cook 0 mins
This is a dip that I have been making and enjoying for many years, and I don't even like curry. This dip is exceptionally good with crudites (assorted chilled veggies) or with Fritos corn chips. This keeps for an unbelievably long time in the fridge, months even!
- 1 cup low-fat sour cream or 1 cup well drained nonfat yogurt or 1 cup low-fat yogurt (I use my Yogurt Cheese, Yogurt Cheese - 'Labanee', in Arabic for a thicker consistency)
- 1 cup good quality mayonnaise (Best Foods or Hellman's works best, or Miracle Whip if you’re REALLY hard up)
- 2 tablespoons fresh lemon juice
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1 tablespoon curry powder
- 1⁄2 teaspoon salt, to taste
- Blend all ingredients thoroughly.
- Refrigerate for at least 1 hour, or better yet, overnight.
- Adjust seasonings to taste.
- Serve with chilled crudites, crackers, or chips.
This is just like the dip that came with the onion bahjis that we used to have in England. I made half a batch yesterday as a starter and my kids asked if there was any more. This is a keeper.
very tasty. i omitted the vinegar and used lemon juice instead added some pepper and dry mustard. good dip.
Wonderful! I've been making since it's first posting, over a year ago. ' one of my favs'. I hadn't thought of using yogurt cheese so I gave it a go. I used freshly ground Madras Curry and Key Lime Juice instead of lemon juice. I also cut the Salt to 1/4 tsp. I've weaned myself away from salt. I cut the salt back in most everything I prepare. (With the exception of pickling, canning, and jerking, of course. There is too much chance of food poisoning if you cut the salt in these three.) Back to the plot, I added a little more Lime juice than called for, the yogurt cheese was a bit thick. I aged it a little over an hour. It didn't last the morning, much less overnight. Thanx for posting this great recipe. Pierre