Total Time
5hrs 10mins
Prep 10 mins
Cook 5 hrs

A lower-fat dip adapted from Desperation Entertaining by Beverley Mills and Alicia Ross. I use Balkan/Greek style yogurt and Sharwood's mild curry powder. Cooking time includes draining the yogurt and refrigeration.

Ingredients Nutrition


  1. Drain yogurt for 4 hours, or overnight.
  2. Combine drained yogurt, 1 tablespoon green onion, mayonnaise, ketchup and curry powder. Stir well.
  3. Garnish with remaining green onions.
  4. Refrigerate for at least 1 hour to blend flavours.


Most Helpful

I quite like this, nice and light using yogurt. I didn't have time to drain the yogurt but that was OK because it was a thick balkan style anyway. I happened to have HOT banana ketchup on hand, (finally, something to use that with :) . I felt like it was just missing a little something, which maybe depends on the curry powder you use...added some dried parsley, garlic powder and S&P. Thanks Lille. BTW, I think this would be a great dressing for a waldorf type salad.

magpie diner July 25, 2009

It was good...the curry powder gave it a nice indian flavor...i thought that it would've been a bit better without the curry powder...then not a person that's all about spices.

Aarti D. January 07, 2009

I made half the recipe amount using low fat sour cream. This dip is a nice change from the usual herb, onion, vegetable dips. We really enjoyed the addition of curry, a nice mild flavour.

Elly in Canada September 24, 2008

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