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

Checkered-Flag Curry Vegetable Dip Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings

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

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.

Directions

  1. 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.
Originally published as Checkered-Flag Curry Vegetable Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p196

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.

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