Checkered-Flag Curry Vegetable Dip Recipe

Checkered-Flag Curry Vegetable Dip Recipe photo by Taste of Home

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Curry powder makes ordinary vegetable dip extra special. I usually double the recipe for get-togethers because it disappears quickly every time.—Michelle Mackey, Erie, Pennsylvania

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Checkered-Flag Curry Vegetable Dip Recipe

Prep: 10 min. + chilling

Yield: 12 Servings

10 10

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1 tablespoon dried parsley flakes
1 teaspoon Italian salad dressing mix
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon curry powder
Assorted fresh vegetables

Directions

In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables. Yield: 1-1/2 cups.

Nutritional Facts 2 tablespoons (calculated without vegetables) equals 154 calories, 16 g fat (3 g saturated fat), 13 mg cholesterol, 182 mg sodium, 1 g carbohydrate, trace fiber, trace protein.

Originally published as Checkered-Flag Curry Vegetable Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p196