Easy Curry Dip

Feature your recipes

1g protein · 1 h 5 min · 75 kcal

Recipe by Gail Gromaskigoodnomshoney.comOpens in a new tab

Jump to recipe Original recipeOpens in a new tab

Get ready to love this zesty, vibrant curry dip kissed with warm spices! With just 5 minutes of prep, chill for 1 hour (ideally 24 hours) and serve with your favorite dippers. This addictive dip is vegetarian, low carb, keto, gluten-free, and easily adaptable to low FODMAP and lactose-free diets (see notes).

1 h 5 min8 servings75 kcal

Ingredients

  • 1 cup full-fat sour cream
  • 2 tablespoons avocado oil mayo (or your preferred mayo)
  • 1 1/2 teaspoons curry powder (homemade or store-bought)
  • 1 teaspoon garlic-infused olive oil or 1/4 teaspoon garlic powder
  • 3/4 teaspoon lemon juice, freshly-squeezed
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger

Instructions

  1. 1

    Combine Ingredients: In a small bowl, whisk together the sour cream, mayo, curry powder, garlic-infused olive oil (or garlic powder), lemon juice, salt, turmeric, ginger, and pepper until well combined.

  2. 2

    Chill: Cover and refrigerate for at least 1 hour (but ideally 24 hours) to allow the flavors to develop and spices to soften. Taste and adjust seasonings as desired (see notes).

  3. 3

    Serve: Garnish with chopped fresh herbs if desired. Enjoy with veggies (preferred paring), crackers or chips suitable for your dietary needs.

  4. 4

    Store leftover dip in an airtight container in the refrigerator for up to 5-7 days.

Calori is writing the cooking notes for this recipe…

Cook it from the original

This recipe comes from goodnomshoney.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.

Open the recipe on goodnomshoney.comOpens in a new tab