This 4 ingredient Curry Vegetable Dip is super easy to make. Creamy with a hint of zip, its the prefect compliment to crisp, raw veggies.
What is Curry Vegetable Dip?
Everyone loves ranch dip with raw vegetables, right? But sometimes I like to switch things up on my veggie trays and add a dipping sauce with a little zip.
The star of the show is curry powder which is a spice mix featuring classic Indian favors such as ginger, garlic, turmeric, cumin and cinnamon.
I like to mix the curry powder with mayonnaise to give it a nice creaminess, and a splash of lemon juice for an acidic burst. A little Dijon mustard also adds a nice, tangy flavor kick to the dip.
It all compliments fresh, raw veggies very nicely and its beautiful, golden color looks great on a tray of colorful vegetables.
What ingredients do you need?
How do you make Curry Vegetable Dip?
In a medium sized bowl, combine 1 cup of mayonnaise and 2T of Dijon mustard.
Sprinkle in 3-4 t of curry powder (to taste…start with 3t and add more if you’d like more curry flavor). Add 1t of lemon juice.
Stir everything until fully combined and smooth.
Transfer to a small serving dish.
Serve with fresh cut vegetables.
Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
How do you build a veggie tray?
I like to use a white or clear platter as a neutral background so that the vibrant colors of the vegetables and really shine.
Carrots seem to be the most popular vegetable on every tray I have ever served, so start there. I know that its an extra step, but freshly peeled and cut carrots have so much more flavor than the baby carrots, so that’s what I tend to use. But, if you are short on time or energy, buy the bag of baby carrots and go with it…they work just as well.
For green vegetables, I like to include broccoli, cucumber slices and/or celery sticks.
Pro Tip: English cucumbers are sweeter than regular cucumbers, so I tend to gravitate towards serving those. They come wrapped in plastic to protect the thinner skin. Simply peel it back, give it a good rinse and slice.
For a nice rainbow of colors, I might use red, yellow, or orange bell peppers. Wash the pepper and cut into strips. Discard the center core and seeds.
Radishes and cauliflower are both nice to add a white element to your tray. Slice radishes in half so white center part is exposed, and the red part can peek out from behind.
Cherry tomatoes are also nice for a pop of red.
Place the dip in a small dish in the center of your tray, and surround the dish with the freshly washed and cut veggies until you tray is full. I like to spread out the colors, so if I use green broccoli, then I will place orange carrots or red pepper next to it before adding another green vegetable celery or cucumbers.
Other ways to eat Curry Vegetable Dip
Of course this dip is great served with raw vegetables, but try switching it up and serving it drizzled over grilled or roasted vegetables as well.
It also makes a fantastic sandwich spread! Try these:
Grilled Chicken Sandwich: Marinade chicken breast in Greek salad dressing and then grill chicken until internal temperature reaches 165 degrees. Spread approx 1T (or as much as you’d like) Curry Vegetable dip onto a Kaiser sandwich roll. Layer slices of red onion, sliced tomato, shredded lettuce and the grilled chicken. Close bun and enjoy!
Breakfast Sandwich: Toast a whole wheat English muffin. Spread both halves with Curry Vegetable dip. Layer with a cooked egg (i like scrambled), sausage patty and a slice of swiss cheese. Close up the sandwich with the other half of the English muffin.
I have not tested the recipe with Greek yoghurt, but you can try. The mayonnaise has a nice, rich flavor and Greek yogurt has more of a sour, tangy flavor, so your end result will taste different.
Any kind of veggies! Raw are great, but grilled or roasted vegetables with some of the dip drizzled over top, are also good. Or try the dip as a sandwich spread!
There are calories in 2 tablespoons of the dip.
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Curry Vegetable Dip
- 1 medium bowl
- 1 spoon
- 1 cup mayonnaise I prefer this one
- 2 T Dijon mustard use3-4 t of curry powder (to taste)
- 4 t curry powder
- 1 t lemon juice
- In a medium sized bowl, combine 1 cup of mayonnaise and 2T of Dijon mustard.
- Sprinkle in 3-4 t of curry powder (to taste) and 1t of lemon juice.
- Stir everything until fully combines and smooth.
- Transfer to a small serving dish. Serve with fresh cut vegetables.