Curry Dip

Meet my new favorite healthy and tasty snack: Curry Dip with veggies.

I love this dip because it’s different from our usual ranch dip, it’s healthy, and it has a bit of kick. The kids tolerate it. In fact, my eldest actually enjoys it. And I get to pretend I’m actually eating something spicy- with my kids!! It’s a miracle.

Curry Dip Recipe

Inspired by Easy Peasy Curry Dip from La Fuji Mama. She uses Penzey’s Sweet Curry powder. If you happen to have some, bump up the curry powder to 2 teaspoons and enjoy! If you’re using hot curry powder start with 1 teaspoon and gradually add more to taste. The turmeric is added solely for color. But, definitely include it if you have it on hand. The resulting color is lovely.

1/4 cup mayonnaise
3/4 cup plain Greek-style yogurt
1 1/2 teaspoons curry powder
1/4 teaspoon turmeric (optional)
2 teaspoons lemon juice
1/4 teaspoon salt

Mix the mayonnaise, yogurt, curry, lemon juice, and salt together in a small bowl until well combined. Serve or, better yet, store in an airtight container in the refrigerator overnight to allow the flavors to develop.

Yield: 1 cup
Prep-time: 5 minutes

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Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

3 thoughts on “Curry Dip”

  1. MMM! That looks delicious – and makes a healthy snack to boot! I love it. Once this sleet ends I’m going to take a little trip to Penzey’s….I love any excuse to head over there!

  2. That is almost exactly my go to curry sauce recipe. Major Gray’s Chutney is a nice addition. Spoon the sauce over chicken and roast until done. I’ve always known it could be used uncooked but I’ve never gotten around to it.

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