A creamy, zesty curry dip that is bold in both flavor and color. Perfect for cold or hot asparagus or any of your favorite dipping vegetables. Easy crudite dip for a spring appetizer or summer BBQ snack.
What exactly is Curry you ask? Curry is such a unique and dynamic flavor. It’s a blend of spices including turmeric which provides the distinct color and also usually cumin and coriander among others.
You can find curry powder in the spice aisle at your local grocery store or make your own with various spices. The heat level of curry powder can range for mild to hot depending on the amount and type of pepper used.
And I love the vibrant yellow color it adds to dishes! The yellow just pops in this dip and colorful veggies add even more color.
If curry isn’t your thing, try one of these other great dips for veggies:
- Sour Cream Dip
- Love Dip
- Slow Cooker Buffalo Chicken Dip
What to serve with curry dip
Cold or hot asparagus works well. I like to blanch mine (see instructions below) .
Peppers, radishes, carrots, turnips and celery also work well. You could also serve with your favorite crackers.
How to blanch asparagus
Blanched asparagus is great for serving with dip. Blanching makes the asparagus crisp tender and brings out the bright green color.
To blanch asparagus, bring a large pot of water to a boil with about a tablespoon of salt. In a large bowl, add water and ice cubes. Set aside.
Add the asparagus to the boiling water and cook for about 2-3 minutes. Using tongs, remove the asparagus from the boiling water and drop into the ice water. This stops the cooking process.
Remove from the water and spread on a baking sheet or cutting board to dry.
How to make curry dip
Preparing the veggies to serve with this dip takes longer than actually making the dip.
To make the dip, simply add all the ingredients into a bow and stir together.
Chill the dip in the fridge for at least an hour so the flavors can meld together. I like this dip better after it chills for a few hours.
Curry Dip for Asparagus or Vegetables
- 3/4 cup sour cream
- 1/2 cup mayo
- 1 1/2 tsp curry powder, *or up to 2 TBSP (see note)
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp tumeric
- 2 tsp parsley, minced
- salt to taste
- pinch of cayenne pepper, optional
- chives, optional garnish
- Add all ingredients except for the chives to a bowl.
- Stir together until completely combined. Taste and adjust to add additional curry powder as desired.
- Chill in the refrigerator for at least an hour and up to 3 days.
- If using, garnish with chopped chives before serving.
Have always like curry dip and this recipe caught my eye. I only added 1-1/2 tsp of curry powder rather than the 2 tbsp called for in the recipe and it tasted just right.
Thanks Angela for the feedback. I’ll adjust the seasoning in the recipe to reflect a range since tastes and curry powders vary so much. So glad you got it just right and enjoyed it!