Curry Vegetable Dip—Very Versatile for Any Number of Vegetables

Name: Curry Vegetable Dip—Very Versatile for Any Number of Vegetables
Yield: makes about 1 3/4 cups
Ingredients: 1 cup reduced-fat sour cream; 1/2 cup mayonnaise; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh parsley; 2 tablespoon grated white onion; 1 tablespoon minced chives; 2 tablespoons prepared yellow mustard; 1 teaspoon curry powder; 1/2 teaspoon paprika; 1/2 teaspoon dried tarragon; Salt and ground black pepper to taste; Several dashes of Tabasco or other hot sauce

January 24, 2012

Cooks' Note

Serve with fresh vegetables as a dip.

Recipe information

Yield
makes about 1 3/4 cups

Ingredients

1 cup reduced-fat sour cream

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley

2 tablespoon grated white onion

1 tablespoon minced chives

2 tablespoons prepared yellow mustard

1 teaspoon curry powder

1/2 teaspoon paprika

1/2 teaspoon dried tarragon

Salt and ground black pepper to taste

Several dashes of Tabasco or other hot sauce

Preparation

In a bowl, blend the sour cream, mayonnaise, and lemon juice. Mix in the parsley, onion, chives, mustard, curry powder, paprika, tarragon, salt, and pepper. Add hot sauce to taste, cover, and chill for at least 1 hour in the refrigerator or 15 minutes in the freezer.

Sugar Busters! Quick & Easy Cookbook

TagsDip Sour Cream Dairy Parsley Herbs & Spices Lemon Citrus Fruit Onion Root Vegetable Vegetable Chive Paprika Snack Nut Free Gluten Free Vegetarian Quick Easy Make Ahead No-Cook Cookbooks

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