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Checkered-Flag Curry Vegetable Dip Recipe

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

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

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

Nutritional Facts

2 tablespoons: 154 calories, 16g fat (3g saturated fat), 13mg cholesterol, 182mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

  • 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
  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

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