Recipe by Cindy Carnes
"This dip is golden in color and looks great on a holiday buffet. Serve with any vegetable dippers."
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I made this for about 24 people, including 6 kids. They ate most of it and liked it just fine. However, I did add 1/4 cup of brown sugar when I made it because my husband thought it needed a little sweetness.
It was a pretty yellow color. I did make it one day in advance and it did just fine the next day on my Christmas party buffet table.
Not good at all! The guests were not impressed and I ended up throwing it all out. I let it sit overnight and that helped but I will never make this again!
This is just an incredible tasting dip. Great little tang,that adds so much to the veggies. The color is really appealing. Do make it the night before-as this one gets better & better with mellowing the flavors together.
I served this at aretirement party last year and have been requested to serve it again at a party this week. It has a unique flavor and is a change from the ever-present ranch vegetable dip.
This was great! I was skeptical at first because it called for mayonnaise and not sour cream, but it was surprisingly wonderful! Thanks for the recipe!
Without a doubt my favorite veggie dip. I followed the directions and let it sit overnight. Got great reviews at a party.
I thought it was okay, as did my guests. I think that my main problem is that I always think that I like curry better than I actually do! The dip was well balanced, and generally pleasant; I just thought I would like it better than I did.
Delicious! I made a few changes: used light mayonnaise, replaced grated onion with 1/2 t minced dried onion, and used 1/4 t tarragon + 3 t white vinegar. Took it to my book group and everyone asked me what was in the dip.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 197
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