Curry Dip October 12, 2010
Posted by nrhatch in Food & Drink, Vegetarian Recipes.trackback
This dip must be made ahead of time to give the flavors a chance to meld.
Curry 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
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Spirit Lights The Way 
Mmmm…
*#*
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.
It sure looks fabulous Nancy, wow!
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.
Excellent. Something to dip my prawn crackers into.
Now, if only I can get someone to make it for me.
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.
mmm, looks delicious, Nancy!
It’s also delicious as a spread on sandwiches and wraps.