Curry Dip
"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!"
photo by Missy Wombat
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 1 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
directions
- 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.
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Reviews
-
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.
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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 -
This recipe scales down well and is very easy to make. My 3 year old enjoyed it. The curry taste is subtle. I used a Greek yogurt and Praise mayonnaise.
Tweaks
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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
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
