Curry Vegetable Dip

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.

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Cook Time 5

Total Time 5

Course Appetizer, Side Dish, Snack

Cuisine Indian

Servings

Calories 131 kcal

Equipment

1 medium bowl
1 spoon

Ingredients

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

Instructions

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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 weeks.

This dip is great served with raw vegetables, but try switching it up and serving it drizzled over grilled or roasted vegetables as well.

Nutrition

Serving: 1TCalories: 131kcalCarbohydrates: 1gProtein: 0.4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 8mgSodium: 146mgPotassium: 18mgFiber: 0.3gSugar: 0.2gVitamin A: 21IUVitamin C: 0.2mgCalcium: 6mgIron: 0.3mg

Keyword curry dip, vegetable dip

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