CURRY DIP
This recipe just evolved over the years. It's delicious, and I don't even like curry! If made with drained yogurt, rather than sour cream, it will keep for months in the fridge.
Provided by Toby Jermain
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Blend all ingredients thoroughly.
- Refrigerate for at least 1 hour for flavors to develop, even better if allowed to mature overnight.
- Adjust seasonings to taste.
- Serve with chilled crudites, crackers and/or chips.
Nutrition Facts : Calories 568.3, Fat 39.9, SaturatedFat 6, Cholesterol 33, Sodium 1513.7, Carbohydrate 47, Fiber 1.1, Sugar 23.7, Protein 8.5
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.
CURRY DIP
tangy and delicious, this dip is perfect for serving with vegetables
Provided by Courtney
Categories Appetizer
Time 5m
Number Of Ingredients 7
Steps:
- Mix all the ingredients together in an airtight container
- Allow to chill in the fridge about an hour before serving
Nutrition Facts : Calories 81 kcal, Carbohydrate 3 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 181 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CREAMY DIP BASE
Use this simple base as a springboard for countless customizable dips. Just fold in your favorite mix-ins, like sauteed onions, crumbled feta or chopped smoked salmon.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Combine the cream cheese, sour cream and 1 teaspoon salt in a medium bowl and stir until combined and smooth. If necessary, thin out the dip by whisking in more sour cream or adding milk, a tablespoon at a time. Fold in the mix-in ingredients of your choice, to taste and chill before serving.
EASY INDIAN CURRY DIP
This mayo and sour cream dip is flavored with warm Indian spices. Using garlic salt and dried onion and spices make it quick and easy to mix together. It's perfect to serve with vegetable trays and for assorted crackers and chips instead of your typical ranch dips.
Provided by Tammy Lynn
Categories Ingredients Herbs and Spices Recipes Seasoning Mix Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 2.1 g, Cholesterol 11.5 mg, Fat 14.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 199.8 mg, Sugar 0.3 g
SWEET CURRY DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 1h10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk the mayonnaise, yogurt, honey and lemon juice until well blended. Whisk in the curry powder, paprika, garlic powder and onion powder; season with salt and pepper. Cover and refrigerate at least 1 hour before serving.
CREAMY CURRY DIP
A pretty dip with a mild curry flavor to serve at your next get together! The hardest thing about this recipe is the chill time, waiting the 8 hours before you can have a taste.
Provided by Dancer
Categories Lemon
Time 10m
Yield 1 1/4 cs.
Number Of Ingredients 9
Steps:
- Mix all ingredients in a medium bowl.
- Cover and chill a minimum of 8 hours to blend flavors.
- Serve with assorted raw vegetables.
Nutrition Facts : Calories 1102.8, Fat 91.5, SaturatedFat 19.2, Cholesterol 86.4, Sodium 2873.7, Carbohydrate 72.9, Fiber 2.7, Sugar 24.3, Protein 5.3
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
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
CHAMPION DIP
A large mid-western sports bar chain serves this popular dip with waffle fries.
Provided by Rose
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h15m
Yield 20
Number Of Ingredients 12
Steps:
- Stir sour cream and mayonnaise together in a large bowl until smooth. Stir lemon juice, green onion, parsley, paprika, onion powder, Worcestershire sauce, granulated garlic, celery salt, dill, and curry powder into the sour cream mixture.
- Cover bowl with plastic wrap and refrigerate until chilled and the flavors blended, at least 2 hours.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 2.4 g, Cholesterol 19.6 mg, Fat 22.9 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 6 g, Sodium 179.2 mg, Sugar 0.5 g
CURRIED SPINACH DIP
Categories Condiment/Spread Food Processor No-Cook Cocktail Party Low Fat Vegetarian Quick & Easy Yogurt Buffet Curry Spinach Spring Sour Cream Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat.
- Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor. Blend until spinach is pureed. Add curry mixture and hot sauce and process until blended. Season to taste with salt and pepper. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.)
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