CURRIED VEGETABLE DIP

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Backstory

This is especially yummy with Kettle brand Salt and Pepper Chips, but would also be delicious with wedges of fresh fruit.(Recipe courtesy of Gourmet Magazine, August 2002)

Ingredients

  • 1/2 cup sour cream or plain non-fat yogurt
  • 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

Directions

  • Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.
  • Dip can be made 2 days ahead and chilled, covered.

Categories: Appetizer  Curry  Dip 
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