Curried Veggie Dip Recipe - Allrecipes.com
  • READY IN 20 mins

Curried Veggie Dip

Recipe by  

"A nice curry raw vegetable dip recipe. Serve with fresh cut raw vegetables and enjoy. "

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Original recipe makes 3 cups Change Servings
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  • PREP

    20 mins
  • READY IN

    20 mins

Directions

  1. Blend the mayonnaise, onion, curry powder, olives, capers, salt, pepper, Worcestershire sauce, mustard, pickle, and paprika in a blender until smooth and creamy.
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Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2009

Finally a good recipe for veggie dip that is a little different. So, so easy too. Five stars. I halved everything only because I didn't have the full 2 cups of mayonnaise. Give all the flavours a chance to work their magic by a night in the fridge. My whole family ejoyed it. Kids and all!Thanks

 
Most Helpful Critical Review
Dec 04, 2009

I bet this interesting sauce would make a great marinade for shrimp - but I didn't like it for veggies.

 

7 Ratings

Feb 23, 2011

Yummy on carrots! I love the curry powder flavor. I added extra!

 
Dec 15, 2011

Made it exactly as the recipe said to and it was DELICIOUS!! Have made it many times and everyone LOVES it! Most are very surprised at the ingredients!

 
Mar 25, 2015

This is a keeper. I followed the recipe exactly but I will add more curry next time. I made it a day ahead so it was very creamy and flavorful.

 
Feb 03, 2014

The person who created this either has a ton of imagination and knowledge of what blends with what, or took a chance and dumped stuff together from her refrigerator and spice shelf hoping it would taste good. Whichever is true, this is one of the best dips I've made/eaten. It's wonderfully different and difficult to stop eating. It was a hit at the SuperBowl party!

 

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Nutrition

  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 1.3 g
  • < 1%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 252 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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