Curry Dip For Crudites Recipes

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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.

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



Curry Dip image

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

1 cup drained nonfat yogurt or 1 cup sour cream
1 cup mayonnaise (preferably Best Foods or Hellman's, or you can use Miracle Whip if you're REALLY hard up)
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
1 tablespoon sugar, less to taste
1 tablespoon curry powder
1/2 teaspoon salt
assorted vegetables
chips (especially corn chips)
cracker, for dipping

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

CURRY DIP



Curry Dip image

This is a dip that I have been making and enjoying for many years, and I don't even like curry. This dip is exceptionally good with crudites (assorted chilled veggies) or with Fritos corn chips. This keeps for an unbelievably long time in the fridge, months even!

Provided by Toby Jermain

Categories     Low Protein

Time 10m

Yield 2 cups

Number Of Ingredients 7

1 cup well drained nonfat yogurt or 1 cup low-fat yogurt (I use my Yogurt Cheese, Yogurt Cheese - 'Labanee', in Arabic for a thicker consistency)
1 cup good quality mayonnaise (Best Foods or Hellman's works best, or Miracle Whip if you're REALLY hard up)
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
1 tablespoon sugar
1 tablespoon curry powder
1/2 teaspoon salt, to taste

Steps:

  • Blend all ingredients thoroughly.
  • Refrigerate for at least 1 hour, or better yet, overnight.
  • Adjust seasonings to taste.
  • Serve with chilled crudites, crackers, or chips.

CRUDITE PLATTER



Crudite Platter image

Provided by Food Network Kitchen

Categories     appetizer

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 35

Kosher salt, as needed
1/4 pound green or wax beans, ends trimmed
1 to 2 stalks of broccoli, or 1/2 head cauliflower, trimmed into florets
1/2 pound asparagus, stalks peeled, woody ends trimmed
1/2 pound fresh sugar snap peas
1 fennel bulb, trimmed, sliced vertically into 1/4-inch wedges
1 red bell pepper, trimmed, seeded, and cut into strips
1 yellow bell pepper, trimmed, seeded, and cut strips
1 bunch radishes (about 10) (with greens attached), washed
4 medium carrots, cut into 4-inch-long sticks
1 to 2 small zucchini or summer squash, cut into spears
1 bunch scallions (white and green), trimmed
1 medium cucumber, peeled if waxed, cut into spears
1 cup cherry or grape tomatoes
Curry Dip or "Really" Onion Dip, recipes follow, or sauce of your choice
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
3 medium onions, 2 left in their skins, and 1 peeled
1 cup plus 2 tablespoons extra-virgin olive oil
2 cups mayonnaise
1/2 cup sour cream
1 tablespoon white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
Hot sauce, as needed
2 scallions (white and green), minced

Steps:

  • Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt generously. Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli and asparagus. (The asparagus may take a minute less, depending on their size.)
  • Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
  • 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.
  • Yield: about 2 cups
  • Preheat the oven to 425 degrees F.
  • In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside.
  • Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally until they just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.)
  • Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight.
  • When ready to serve top with the fried onions.
  • Yield: about 4 cups

CURRY DIP



Curry Dip image

tangy and delicious, this dip is perfect for serving with vegetables

Provided by Courtney

Categories     Appetizer

Time 5m

Number Of Ingredients 7

1⁄2 cup sour cream
1⁄2 cup plain Greek yogurt
1 teaspoon curry powder
1⁄4 teaspoon salt
1⁄2 teaspoon turmeric powder
1⁄4 teaspoon cumin
1 Tablespoon apple cider vinegar

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

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 FOR CRUDITES



Curry Dip for Crudites image

This curry dip is fantastic with crudites and/or chips. My latest idea is mixing it with my albacore tuna instead of mayo. Mouth-wateringly good. Tastes even better the next day.

Provided by Allison

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 5m

Yield 12

Number Of Ingredients 5

1 cup reduced-fat mayonnaise
½ cup ketchup
1 tablespoon curry powder
1 tablespoon Worcestershire sauce
1 teaspoon ground white pepper

Steps:

  • Mix mayonnaise, ketchup, curry powder, Worcestershire, and white pepper together and serve.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 4.9 g, Cholesterol 7 mg, Fat 6.7 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.1 g, Sodium 260.2 mg, Sugar 3.3 g

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