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+ servings
yellow curry dip topped with chives on a board with veggies

Curry Dip for Asparagus or Vegetables

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. 
Course Appetizer
Cuisine American, Indian
Keyword curry, dip, appetizer
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 182kcal
Author Darlene Kratz


  • 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. 


*Curry powders vary widely in spice level and personal tastes for the amount of curry also are quite different. I used the full 2 TBSP and loved it, but start with a smaller amount and add more to get the flavor just right for you. 


Calories: 182kcal