Old-fashioned Curry Dip

Truth be told, I’m not sure I am doing you any favour by sharing this quick & easy dip for your next party—or maybe just to get the kids snacking on crudites (I am allowed to dream, right?). Because, as the title says, it is downright addictive. I have seen friends slather it on burgers, not that I would recommend that. Hubby loves it with pita, which sort of defeats the whole purpose of serving dip to increase vegetable consumption but what the heck, the boy loves his starch.

For the purposes of full disclosure, let me say that I have been making this dip for so many years, I have lost its origin. I know it is inspired by a dip I stumbled upon a long time ago. Did I tweak it along the way or is it faithful to the original, darn if I know…

Now you can make this dip in both full-on fat or light versions. Feel free to substitute light mayo or sour cream for the regular kind. Or replace either one with yogurt in whatever fat % suits you. But if you do go the light route, I suggest you let the dip rest so that its flavours can intensify, making it taste fuller and richer. Even the full-fat version below will benefit from a few hours resting time, even a day, to turn curry yellow and develop greater body. You can also just serve it right away. Chances are, if you sneak a taste, you’ll be dying to do so. Enjoy.


  • 1. Combine all the ingredients in a bowl, then adjust to your taste. If you plan on letting the dip rest, remember that the flavours will become more pronounced, so don’t go overboard.
  • 2. Serve immediately or cover with wrap so that the plastic film is directly touching the dip and chill until serving time. This dip will keep at least 2 days in the refrigerator.