Total Time
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!

Ingredients Nutrition


  1. Blend all ingredients thoroughly.
  2. Refrigerate for at least 1 hour, or better yet, overnight.
  3. Adjust seasonings to taste.
  4. Serve with chilled crudites, crackers, or chips.


Most Helpful

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.

barrjan December 26, 2008

very tasty. i omitted the vinegar and used lemon juice instead added some pepper and dry mustard. good dip.

StephyO December 01, 2008

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

Pierre Dance October 03, 2004

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