Curry Dill Dip
A quick chilled dip made with mayonnaise and sour cream (or Greek yogurt), flavored with dill, parsley, green onion and curry powder.
Equipment
- Medium Bowl
- Whisk
- plastic wrap or lid
Ingredients
Ingredients
- 1 teaspoondried dill or 2 teaspoons fresh chopped
- 1 tablespoondried parsley
- 1/2 teaspooncelery salt
- 1/2 teaspoononion powder
- 1 tablespoonchopped green onions
- 1 cupmayonnaise light is okay
- 1 cupsour cream light is okay or fat free plain Greek yogurt
- 1 teaspooncurry powder
Instructions
Instructions
- In a medium bowl, combine 1 cup mayonnaise and 1 cup sour cream (or 1 cup fat‑free plain Greek yogurt).
- Add 1 teaspoon dried dill (or 2 teaspoons fresh chopped dill), 1 tablespoon dried parsley, ½ teaspoon celery salt, ½ teaspoon onion powder, 1 tablespoon chopped green onions, and 1 teaspoon curry powder.
- Stir or whisk the mixture until smooth and all ingredients are evenly distributed, scraping the sides and bottom of the bowl.
- Cover the bowl (plastic wrap or a lid) and refrigerate for at least 2 hours (several hours is fine) to allow the flavors to meld.
- Stir the dip again before serving to reincorporate any separation.
- Serve chilled with raw vegetables.
Notes
If you are preparing this recipe asgluten-free, be sure to use a brand of mayonnaise that is known to be GF.