One of my favorite snacks is vegetables with dip. I slice up mushrooms, carrots, celery, cauliflower – whatever’s in season and sounding good – and throw in some little grape or cherry tomatoes. And my preferred dip is this tangy, wonderful curry dip recipe.
It’s really easy to make – you just throw the ingredients into a bowl and stir, which takes no more than 10 minutes. But you do want to leave it in the fridge for a couple of hours, so all the flavors meld together and come out. If you don’t have that kind of time, just refrigerate it as long as you can before serving. It’ll still be very good.
This recipe calls for a product called Ojai Cook Lemonaise. That’s an Amazon link, because it can be a little hard to find offline. You can find it at the places like Fresh Market or Whole Foods, and probably some regular grocery stores. But if you can’t find it in your area, Amazon will ship it right to you. I love this stuff and use it in place of mayonnaise. It’s made with lemon and mustard seed and other seasonings that are just so delicious. And I like that it has cage-free eggs and expeller-pressed canola oil instead of the usual regular eggs and soy.
You can tweak this recipe to your taste. For example, I make this pretty tangy, but not mouth-puckering. But if you’re not sure, you can start with less mayonnaise or curry than I call for, and then taste it before deciding whether to add more. You could make it with more curry or onion, if those are the flavors you want to emphasize.
This is even easier to make than my quick and easy Cheeseball Recipe. Both are great for throwing together when you’ve only got a few hours notice someone’s coming over.
You can see the mustard seed from the Lemonaise in there.
I love it with veggies, but you can also serve it with crackers and even potato chips.