Curry Dip
The amount of curry you use to spice this dip will determine if it's meek and mild or aggressively adventurous. I use 1/4 teaspoon to make it child friendly.
- Preparing Time: 10 minutes
- Total Time: 4 hours
- Served Person: 0.75
no cook
advance
snacks
condiments
brunch
appetizers
american
sour cream
summer
salty
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup sour cream
- 1/4 teaspoon worcestershire sauce
- 1 tablespoon ketchup
- dash salt
- 3 tablespoons mayonnaise
- 1/4 teaspoon curry powder (use 1/4 to 1/2 teaspoon)
- 1/8 teaspoon red pepper (cayenne)
- 1 clove garlic (minced or pressed)
- Carbohydrate 38.6120524852376 g
- Cholesterol 90.376 mg
- Fat 62.0918527134325 g
- Fiber 0.351516066110964 g
- Protein 4.12591152055679 g
- Saturated Fat 19.0167044140138 g
- Serving Size 1 1 cup (260g)
- Sodium 1170.46688343797 mg
- Sugar 38.2605364191266 g
- Trans Fat 4.45864481203007 g
- Calories 709 calories
Mix all ingredients together until well blended. Cover and refrigerate for at least 4 hours or up to a day. Stir before serving. Sprinkle top with chopped green onion. Offer this dip alongside cooked artichokes or an assortment of crisp raw vegetables. I especially like this dip when served with "Pine Nut Breadsticks and "Meat Wrapped Fruits".
