Curry Dip Recipe For Vegetables

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CURRIED VEGETABLE DIP



Curried Vegetable Dip image

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

1-1/2 cups mayonnaise
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons ketchup
1 teaspoon curry powder
2 to 4 drops hot pepper sauce
Assorted fresh vegetables

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 FOR RAW VEGGIES



Curry Dip for Raw Veggies image

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

1 cup Miracle Whip
1 tablespoon curry powder
1 teaspoon onion powder
1 teaspoon garlic salt
1 tablespoon vinegar
1 teaspoon horseradish sauce (optional)

Steps:

  • Mix all ingredients together and chill.
  • Serve with fresh raw veggies.

CURRIED VEGGIE DIP



Curried Veggie Dip image

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

2 cups mayonnaise
1 small onion, grated
1 teaspoon curry powder
6 pimento-stuffed green olives
2 tablespoons capers
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
¼ teaspoon dry mustard
½ dill pickle, chopped
1 tablespoon paprika

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



Curry Dip image

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

2 cups mayonnaise
2 teaspoons tarragon vinegar
2 teaspoons prepared horseradish
2 teaspoons finely grated onion
½ teaspoon curry powder

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

CURRY DIP



Curry Dip image

This creamy curry dip is a delicious dip for vegetables but you can also spread it on sandwiches or serve it with fries! This dip can pair with nearly anything!

Provided by Liz Thomson

Categories     Dip

Time 5m

Number Of Ingredients 7

1/2 cup 2% fat plain Greek yogurt
1/2 cup mayonnaise
1 teaspoon onion powder
1 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon apple cider vinegar

Steps:

  • In a small bowl, whisk all the ingredients together until combined.
  • Store in an air tight container in the fridge for up to 3 days.

Nutrition Facts : ServingSize 2 tablespoons, Calories 113 calories, Sugar 0.8 g, Sodium 239.4 mg, Fat 11.2 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 1.3 g, Fiber 0.2 g, Protein 1.8 g, Cholesterol 8.1 mg

VEGETABLE CURRY



Vegetable Curry image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield about 4 to 6 main course servings

Number Of Ingredients 22

5 cloves garlic
One 3-inch chunk peeled, fresh ginger
2 tablespoons vegetable oil
1/2 teaspoon whole cumin seeds
1/4 heaping teaspoon whole cloves
10 cardamom pods
8 whole allspice
One 3 inch long cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion, diced
2 teaspoons curry powder
1/2 jalapeno, or more to taste, in one piece
1/2 cup whole, peeled tomatoes (with puree) roughly chopped
1/2 cup whole milk yogurt
2 1/2 cups water
2 teaspoons kosher salt
6 small red new potatoes (about 10 ounces), quartered
1 1/2 heaping cups small cauliflower florets
4 ounces fresh green beans, cut into 1-inch pieces
1 cup canned chickpeas, rinsed and drained
Serving suggestion: Basmati rice and chutney
Serving suggestion: Basmati rice and chutney

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.

CURRY DIP



Curry Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h5m

Yield 2 cups

Number Of Ingredients 11

2 cups whole milk yogurt
1 tablespoon vegetable oil, like soy, peanut, or corn
1 large clove garlic, minced
1 tablespoon Madras curry powder
1/2 cup prepared mayonnaise
2 tablespoons sweet mango chutney, finely chopped
1 scallion (white and green), thinly sliced
2 dashes hot sauce, or to taste
1 teaspoon freshly squeezed lime juice
1 tablespoon finely chopped fresh coriander (cilantro)
Kosher salt and freshly ground pepper

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.

ZIPPY CURRY DIP



Zippy Curry Dip image

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

1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon prepared horseradish
1 teaspoon grated onion
1 teaspoon cider vinegar
1/2 to 1 teaspoon curry powder
1/2 teaspoon garlic salt
Assorted fresh vegetables or potato chips

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.

CURRIED VEGETABLE DIP



Curried Vegetable Dip image

Categories     Condiment/Spread     Dairy     Vegetable     No-Cook     Quick & Easy     Summer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 12

1/2 cup sour cream
1/4 cup mayonnaise
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped
Garnish: scallion greens, sliced diagonally

Steps:

  • Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.

A TOUCH OF CURRY VEGETABLE DIP



A Touch of Curry Vegetable Dip image

This is one of my all-time favorite vegetable dips. At social gatherings, it is always popular! Try it the next time you're looking for a dip for your veggies!

Provided by SilentCricket

Categories     Lunch/Snacks

Time 15m

Yield 1 3/4 cup

Number Of Ingredients 7

1 1/2 cups mayonnaise
1/3 cup honey
1 teaspoon curry powder
3 tablespoons ketchup
1 small onions, finely chopped or 1 tablespoon onion flakes
1 teaspoon lemon juice
3 -6 drops hot sauce (i.e. Tabasco)

Steps:

  • Blend all ingredients.
  • Chill.
  • Serve with your favorite raw vegetables.

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