Here’s an easy, flavorful dip recipe to serve with vegetables: Curry Dill Dip
This has been my Mother’s go-to dip to make for as many years as I can remember. She made it for all of the holiday parties she hosted when I was growing up, and she continues to make it today.
That flavor of dill and curry is permanently imprinted in my mind from frequent tastings! I’m sure she got this Curry Dill Dip recipe from somewhere, but its origin is not known.
When I worked as a caterer back in my college days, I prepared zillions of vegetable platters. The secret to keeping the veggies from drying out when you make the platter ahead: wet some paper towels and wring out slightly; lay the paper towels on top of the veggies and wrap the tray with plastic wrap. That’ll keep your veggies fresh and bright!
My Mom always uses dried herbs to make this dip, and it tastes perfectly delicious that way… but since I love fresh dill so much, that’s what I choose to use.
This dip is really so simple and delicious. Several hours of chilling allows the flavors to come out even more. It’s a great dip to bring out for football games or holiday gatherings. Enjoy!
Curry Dill Dip
Prep Time:10 minutes
- 1 teaspoon dried dill weed (or 2 teaspoons fresh chopped)
- 1 tablespoon dried parsley
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1 tablespoon green onions
- 1 cup mayonnaise (light is okay)
- 1 cup sour cream (light is okay) or fat free plain Greek yogurt
- 1 teaspoon curry powder
- Mix all ingredients in medium-sized bowl and refrigerate for several hours.
- Serve with raw vegetables.
- If you are preparing this recipe as gluten-free, be sure to use a brand of mayonnaise that is known to be GF.
- 3 Weight Watchers Freestyle SmartPoints per 1/4 cup serving- if prepared with light mayonnaise and nonfat plain Greek yogurt.