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Curry Dip

10min.chef's picture
Curry dip - its spicy and its not! Makes a juicy blend with fresh vegetables, this curry dip is a piece of cake when it come to preparation part. You can also try this yummy curry dip as a topping for baked potatoes.
Ingredients
  2% fat cottage cheese 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Curry powder 2 Teaspoon
  Garlic salt 1 1⁄2 Teaspoon
  Granulated sugar 1 Teaspoon
  Prepared horseradish 2 Teaspoon
  Grated onion 2 Teaspoon
  Cider vinegar 1 Tablespoon
  Light mayonnaise type salad dressing 1⁄2 Cup (8 tbs)
  Non fat yogurt 1⁄2 Cup (8 tbs)
Directions

In container of electric blender, blend cottage cheese until smooth and creamy to make mock sour cream.
Add lemon juice, blend well.
Mix curry powder, garlic salt, sugar, horseradish, onion and vinegar.
Add cottage cheese mixture, salad dressing and yogurt, mix well.
Cover and refrigerate several hours, or overnight.
Serve dip with fresh vegetables for dipping, as a topping for baked potatoes, or with a sprinkling of paprika as a filling for hard-cooked egg whites.
Note: The original recipe called for 1 cup dairy sour cream and 1 cup mayonnaise instead of the cottage cheese, salad dressing and yogurt, 2 tablespoons sugar instead of 1 teaspoon, 2 tablespoons cider vinegar instead of 1 tablespoon, and no lemon juice.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Servings: 
2

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