Curry Dip For Vegetables Recipes
CURRIED VEGETABLE DIP
The combination of curry powder and honey gives this dip a sweet, spicy flavor. It's a nice change from onion and ranch vegetable dips, and it's also good with chips for dipping.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-2/3 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.
Nutrition Facts : Calories 184 calories, Fat 19g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
CURRY DIP
A yummy dip served with fresh veggies. Always a hit!
Provided by Nana
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h5m
Yield 16
Number Of Ingredients 5
Steps:
- Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 1 g, Cholesterol 10.4 mg, Fat 21.8 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 158.2 mg, Sugar 0.4 g
CURRIED VEGGIE DIP
A nice curry raw vegetable dip recipe. Serve with fresh cut raw vegetables and enjoy.
Provided by JJKADABA
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 24
Number Of Ingredients 11
Steps:
- Blend the mayonnaise, onion, curry powder, olives, capers, salt, pepper, Worcestershire sauce, mustard, pickle, and paprika in a blender until smooth and creamy.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 1.3 g, Cholesterol 7 mg, Fat 14.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.2 g, Sodium 252 mg, Sugar 0.4 g
CURRY DIP FOR RAW VEGGIES
Simple, unique dip for raw veggies. I like carrots and cauliflower to dip in this the best. But any fresh, raw, crisp veggie will work.
Provided by KaraRN
Categories Low Protein
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and chill.
- Serve with fresh raw veggies.
CURRY DIP
Provided by Food Network Kitchen
Categories appetizer
Time 2h5m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours.
- Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool.
- In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander.
- Season with salt and pepper, to taste. Serve with vegetables, crackers, or chips.
VEGETABLE CURRY
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield about 4 to 6 main course servings
Number Of Ingredients 22
Steps:
- In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside.
- Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
- Add the water, salt, and potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with rice and chutney.
CURRIED VEGETABLE DIP
Categories Condiment/Spread Dairy Vegetable No-Cook Quick & Easy Summer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.
CURRY DIP FOR RAW VEGETABLES
Make and share this Curry Dip for Raw Vegetables recipe from Food.com.
Provided by kayc1218
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients until well blended. Chill and serve with fresh raw vegetables suck as celert, carrots, cauliflower, broccoli.
Nutrition Facts : Calories 160.8, Fat 13.3, SaturatedFat 2, Cholesterol 10.4, Sodium 503.2, Carbohydrate 10.3, Fiber 0.2, Sugar 2.7, Protein 1
EASY ASIAN VEGGIE DIP
Our Thai-inspired Easy Asian Veggie Dip calls for just two ingredients-and you probably already have both in the pantry.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Mix ingredients until well blended.
- Serve as a dipping sauce for fresh vegetables, such as cucumber slices, snow peas and baby carrots.
Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 2 g
ZIPPY CURRY DIP
Everyone eats their vegetables when this creamy dip is served alongside them. The curry flavor gets stronger the longer the dip stands, so I like to make it in advance. -Priscilla Steffke, Wausau, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1 cup.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with vegetables or chips.
Nutrition Facts : Calories 137 calories, Fat 14g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 198mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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