Curry Dip

This recipe just evolved over the years. It's delicious, and I don't even like curry! If made with drained yogurt, rather than sour cream, it will keep for months in the fridge.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 1  cup  drained nonfat yogurt or 1  cup sour cream
• 1  cup mayonnaise (preferably Best Foods or Hellman's, or you can use Miracle Whip if you’re REALLY hard up)
• 2  tablespoons fresh lemon juice
• 2  tablespoons cider vinegar
• 1  tablespoon sugar, less to taste
• 1  tablespoon curry powder
• 1⁄2 teaspoon salt
•  assorted  vegetables
•  chips (especially corn chips)
•  cracker, for dipping

Directions

1. Blend all ingredients thoroughly.
2. Refrigerate for at least 1 hour for flavors to develop, even better if allowed to mature overnight.
3. Adjust seasonings to taste.
4. Serve with chilled crudites, crackers and/or chips.