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Curry Dip October 12, 2010

Posted by nrhatch in Food & Drink, Vegetarian Recipes.

This dip must be made ahead of time to give the flavors a chance to meld.

220px-Carrots_of_many_colorsCurry Dip

2 cups Miracle Whip (or mayonnaise)
3 Tbsp. ketchup/catsup
1-2 tsp. chili powder
3 Tbsp. curry powder
1/4 tsp. seasoned salt
1/4 tsp. ground black pepper
2-3 cloves minced garlic
1-2 Tbsp. grated onion, with juice
1 Tbsp. Worcestershire sauce

Combine all ingredients. Chill overnight.  Garnish with chopped chives.

Serve with raw or blanched veggies (cucumber, asparagus, carrots, celery, red bell pepper, broccoli, snow peas, cherry tomatoes) and/or chips (Fritos, tortilla chips, pretzels) for dipping.

For a Dairy Free version:  Tofu Curry Dip


1. andalibmarks - October 12, 2010



nrhatch - October 12, 2010

This is a delicious and spicy appetizer to serve guests while they wait for the main course.

You just need to remember to prepare it a day in advance. It keeps several days in the fridge once mixed up.

2. cindy - October 12, 2010

It sure looks fabulous Nancy, wow!

nrhatch - October 12, 2010

I borrowed the photo from Whole Foods ~ the link to the WF recipe is at the bottom. 8)

Our curry dip is darker in color, thicker in texture, and richer in taste. It’s gorgeous.

3. aardvarkian - October 12, 2010

Excellent. Something to dip my prawn crackers into.

Now, if only I can get someone to make it for me.

nrhatch - October 12, 2010

If you can measure and stir. . . you should manage fine with this recipe.

If you use dried onion and garlic flakes, you don’t even have to do any chopping.

4. Naomi - October 13, 2010

mmm, looks delicious, Nancy!

nrhatch - October 13, 2010

It’s also delicious as a spread on sandwiches and wraps.

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