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 in regular grocery stores.
It used to be sold at a store near me – that’s how I first discovered it. But that store closed, and now I’d rather order this stuff online than use anything else.
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 super-cheap soy.
But if you prefer, you can use regular mayonnaise in this recipe. You can also use Greek yogurt. You may need to add more mustard if you use one of these.
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 curry than I call for, and then taste it before deciding whether to add more. Or 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. That’s why it’s so amazing. All that fresh flavor.
I love enjoying this dip with veggies, but you can also serve it with crackers and even potato chips. You can even water it down and turn it into a salad dressing. If it’s too tart for that, just add some more Lemonaise.