Time 5m Yield 12 Number Of Ingredients 5 Steps:

Mix mayonnaise, ketchup, curry powder, Worcestershire, and white pepper together and serve.

Time 5h Yield 8 to 10 servings Number Of Ingredients 35 Steps:

Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt generously. Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli and asparagus. (The asparagus may take a minute less, depending on their size.) Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice. Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours. Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool. In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander. Season with salt and pepper, to taste. Yield: about 2 cups Preheat the oven to 425 degrees F. In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside. Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally until they just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.) Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight. When ready to serve top with the fried onions. Yield: about 4 cups

Time 10m Yield 2 cups Number Of Ingredients 7 Steps:

Blend all ingredients thoroughly. Refrigerate for at least 1 hour, or better yet, overnight. Adjust seasonings to taste. Serve with chilled crudites, crackers, or chips.

Time 35m Yield 8 Number Of Ingredients 9 Steps:

Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.

Time 10m Yield about 1 cup. Number Of Ingredients 9 Steps:

In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with vegetables or chips.

Time 5m Yield 1-1/2 cups. Number Of Ingredients 10 Steps:

Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

Yield Makes about 2 1/2 cups of dip Number Of Ingredients 15 Steps:

Using a chef’s knife, mash garlic and salt to a paste. In a medium bowl combine sour cream, buttermilk, mayonnaise, lemon juice, parsley, and chives. Whisk in garlic-salt paste and Tabasco sauce. Taste, and adjust for seasoning with salt and lemon juice. Transfer to serving bowl. Arrange vegetables on a platter, and serve immediately.

Yield Makes about 1 1/2 cups Number Of Ingredients 12 Steps:

Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.

More about “curry dip for crudites recipes”

Yield Serves 8 to 10 as appetizers Number Of Ingredients 8 Steps:

Mix first 6 ingredients in small bowl. Season dip with salt and pepper. Serve with lettuce and vegetables.