Reviewed: Dec. 25, 2011

The curry is too strong, horseradish too sharp, and the garlic too pervasive. Cut these ingredients in half and definitely add sugar.

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Reviewer:

DSLAUGH

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Mishawaka, Indiana, USA

Reviewed: Aug. 1, 2011

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.

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Reviewer:

cboz

Cooking Level: Expert

Reviewed: Jul. 21, 2011

Easy to make. Everyone asked me for the recipe. We all loved it. Thank you.

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Reviewer:

Wendy

Reviewed: May 13, 2011

This is very different than your normal veggie dip and I can see that non-adventurous eaters may not enjoy this! It has a perfect balance of flavors and if I didn't know what was in it, I couldn't guess. I used balsamic vinegar since it is what I had on hand. I refrigerated it for about 3 hrs and I just had to test it. Turns out it was already so addicting, I ended up washing and cutting up all my fresh veggies so I could eat more dip!! I immediately made another batch. I did add a pinch of salt and a little black pepper. Will definately make this again!!!!

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Reviewer:

mama mia

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Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

Reviewed: Feb. 2, 2011

I didn't have tarragon vinegar, so I substituted 1Tbsp balsamic instead. I've made this 3 times since Christmas, once with sour cream. It was too sour, so stick with mayo. You should experiment with smaller amounts of balsamic in case yours is more intense than the one I used. I've had numerous requests for the recipe, so I consider this a winner!

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Reviewer:

John H.

Reviewed: Jan. 31, 2011

Very good! Nice alternative for a veggie dip!

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Reviewer:

CarriLee

Cooking Level: Intermediate

Home Town: Ham Lake, Minnesota, USA

Living In: Cambridge, Minnesota, USA

Reviewed: Nov. 21, 2010

I'm not sure how to rate this since the recipe obviously uses yellow curry (since curry powder is a mixture of spices there is a wide range of curry powders) and I don't do yellow (asian) curry. I used red (Indian) curry and left out the horseradish because I was out and red curry powder is spicy already. This was pretty good with carrots but really good with tortilla chips. I think it would make a really good dip for chips or crackers if you added crab and a little sharp cheddar but don't forget to use the red curry.

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Reviewer:

Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

Reviewed: Jul. 21, 2010

Made this as the recipe was written except I only used 1/4 tsp horseradish. I am not overly fond of horseradish. Served it at a back yard BBQ and it was well received.

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Reviewer:

diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

Reviewed: Apr. 19, 2010

I've made this twice for family gatherings. The second time was by request after the first.

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Reviewer:

Curt

Cooking Level: Intermediate

Home Town: Jeannette, Pennsylvania, USA

Living In: Maricopa, Arizona, USA

Reviewed: Mar. 16, 2010

You really need to be a curry lover to enjoy this one. I followed the recipe exactly, but the curry flavor was too overwhelming for it to be enjoyable. At a function with about 25 people, there was no obvious change in volume and nobody went back for seconds. It was not a hit.

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