Delicious Curry Vegetable Dip
I just love tried and true family recipes, don’t you? There’s something about making food your parents made when you were young and sharing it with your family. The familiar flavors bring back the comforting feeling you felt back then. As odd as it may sound, my Grandma Pauline’s Curry Vegetable Dip does that for me. It was a favorite at family gatherings served with a plate of fresh veggies. I especially like it with cauliflower, carrots, and celery. There is something about the curry with those veggies that is so good.
This makes a wonderful recipe to take to parties with a plate of veggies. It makes a great alternative to the standard onion, ranch or hummus dips that are often served with veggies.
This recipe for Curry Vegetable Dip is super easy, just like the recipes I share. I love good food and I enjoy cooking, but I have found that you can make really good food simply. Bonus, this Curry Veggie Dip is naturally dairy-free, gluten-free, low-carb, Keto-friendly, and vegetarian.
Curry Vegetable Dip Recipe
For the recipe you will need the following :
- 1 cup Mayonaise (I prefer Hellmans’s but use your favorite kind. NOT Miracle Whip.)
- 2-5 drops Lemon Juice
- 1 tsp. Vinegar (your favorite kind)
- 1 pinchTarragon (optional)
- 1 tsp. Minced Onion (or 1/2 tsp. onion powder)
- 1 tsp. Horseradish (or Horseradish Mustard or Spicy Brown Mustard)
- 1 tsp. Curry Powder
Mix all of the ingredients together with a whisk or fork. Let it sit in the refrigerator for six hours or more or overnight. That last part is very important. The flavor really changes as the ingredients meld together over time. I always make this the day before I intend to use it–or at least in the morning if you’re going to serve it in the evening.
Substitutions:
There are a few ingredients for this recipe that you might not have in your pantry: curry powder, tarragon, and horseradish. The curry powder is a must, but I will admit that I have made the dip without the tarragon and substituting the horseradish with spicy brown mustard, and it still turned out really good. But if you have time to plan ahead, you might want to buy those ingredients to have on hand. I also like to use onion powder instead of the minced onion because I like my dip to be smooth.
Low-fat Curry Vegetable Dip
If you’d like to make this low-fat, you could use greek yogurt or low-fat mayonnaise instead of the regular mayo. It will change the flavor, of course.
Use Curry Dip for Fish or Chicken
This curry dip makes a great condiment for fish or chicken. Use it in place of tartar sauce for fish and seafood or a dipping sauce for chicken strips.
You may like more of my family recipes:
Aunt Winnie’s Western Salad Dressing
Grandma Pauline’s Best Meatloaf with variations
Pumpkin Pecan Yeast Bread for the Breadmaker
Grandma’s Secret to Tender, Flaky Pie Crust Recipe
Curry Vegetable Dip
Equipment
- Bowl, spoon and whisk.
Ingredients
- 1 cup mayonnaise
- 2-5 drops lemon juice
- 1 teaspoon vinegar (Use your favorite kind.)
- 1 pinch tarragon
- 1 teaspoon minced onion
- 1 teaspoon horseradish
- 1 teaspoon curry powder
Instructions
- Mix all of the ingredients together with a whisk or fork.
- Let it sit in the refrigerator for six hours or more or overnight. That last part is very important. The flavor really changes as the ingredients meld together over time. I always make this the day before I intend to use it.
