Betty's Curry Dip with Fresh Vegetables

Bettyskitchen's picture

Aug. 26, 2014

Betty demonstrates how to make Curry Dip with Fresh Vegetables. This is a terrific dip for vegetables, as well as crackers and/or chips.


Mayonnaise 1 Cup (16 tbs) (light or any kind)
Minced onion 1 Teaspoon
Prepared yellow mustard 1 Teaspoon
Curry powder 1 Teaspoon
Grated horseradish 1 Teaspoon
Apple cider vinegar 1 Teaspoon



1. In a small bowl, combine mayonnaise, onion, curry powder, horseradish, and vinegar. Mix well and cover the bowl with plastic wrap. Refrigerate until ready to serve.



2. Serve in the center of a platter with vegetables, crackers, and/or chips. 

Recipe Summary

Difficulty Level: Easy
Servings: 10

Nutrition Facts

Serving size

Calories 162Calories from Fat 156

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 111 mg4.63%

Total Carbohydrates %

Dietary Fiber %


Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet