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 sharpen.
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.
In my family, we used to make this dip with regular mayonnaise. But over the years, I became aware of how soy oil isn’t good for our health just because it doesn’t have saturated fat, and I started cutting it out of my cooking. Lemonaise is soy-free and now it’s the only mayonnaise I keep on hand.
It’s made with lemon and mustard seed and other seasonings that that gives it a slightly spicy lemony flavor. It tastes and feels like aioli more than a mayonnaise.
And I like that it has cage-free eggs and expeller-pressed canola oil instead of the usual regular eggs and super-cheap unhealthy soy oil.
But if you prefer, you can absolutely use regular mayonnaise in this recipe. You can also use Greek yogurt. I’d suggest you add a little squeeze of lemon juice to get that lemon flavor.
You may also want to add more mustard if you use regular mayonnaise or Greek yogurt. If you have stone ground on hand, it will give you the same texture, with the mustard seeds popping in every bite.
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 my recipe calls 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.
The first step is to throw all the ingredients in a bowl together. The second step is to stir them all together. And that’s pretty much it.
You can see the mustard seed in there. It adds such a nice flavor and texture to this dip.
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.
Curry Dip Recipe for Veggies, Crackers, Chips
This delicious dip has a wonderful, tangy curry flavor. It's terrific with raw vegetables, pretzels, pita chips and even potato chips.
Ingredients
- 1/2 cup Ojai Cook Lemonaise
- 1 tablespoon Mustard
- 1 teaspoon Curry Powder
- 2 tablespoons finely minced onion
Instructions
- Put everything in a bowl and stir until it’s blended.
- Refrigerate for a couple of hours before serving, if possible, to enhance flavor.