This dip has a golden tint and looks lovely on a buffet during the holidays. Serve with any dippers for vegetables.
| Prep Time: | 10 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 10 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 1 cup mayonnaise
- 1 teaspoon curry powder
- 1 teaspoon crushed garlic
- 1 tablespoon tarragon vinegar
- 1 teaspoon grated onion
- 1 teaspoon prepared horseradish
Instructions
- In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover, and chill overnight to allow the flavors to blend.
Nutrition Facts
| Calories | 199 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 3 g |
| Sodium | 158 mg |
| Sugars | 0 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I was looking for something light for a Thanksgiving appetizer. Also had to be dairy free. I made it with vegan mayo, fresh garlic finely chopped. More than it called for. It was a hit. Lots of compliments. Made it the night before and definitely tasted better then next day.
This really is as delicious as other reviewers have said. Just brought it to a dinner party and all seven other people raved about it.
I don’t usually like curry but I loved this! Nice change from my usual dill or spinach artichoke dips. I had to substitute balsamic vinegar because it’s what I had available.
This is the most amazing veggie dip ever! I have been bringing it to parties for a couple years now and Everyone loves it. I don’t always remember to make it the night before, but it’s still delicious and a big hit.
Tasty! Would make an excellent spread on roast beef sandwiches!
This has been an old family favorite for decades. My original recipe calls for 1tsp. garlic salt in place of the crushed garlic and 1tsp. white vinegar in place of the tarragon vinegar. I need to try this recipe because mine is way to salty for my taste.
smooth and velvety, quick and easy, my 10 year old son made it!
Took this dip to a small group outing, all the women wanted the recipe. It was delicious, and would make a wonderful sandwich spread as well.
My family loves this for a change instead of normal chips and dips. It is great with all kinds of fresh veggies.
Simply amazing blend of flavors. Wonderful complement to raw vegetables. My personal favorite is with broccoli. Raw broccoli is not my favorite — but I may be eating it more often now. Thanks for posting.
The curry is too strong, horseradish too sharp, and the garlic too pervasive. Cut these ingredients in half and definitely add sugar.
Delicious! I made a few changes: used light mayonnaise, replaced grated onion with 1/2 t minced dried onion, and used 1/4 t tarragon + 3 t white vinegar. Took it to my book group and everyone asked me what was in the dip.
Easy to make. Everyone asked me for the recipe. We all loved it. Thank you.
This is very different than your normal veggie dip and I can see that non-adventurous eaters may not enjoy this! It has a perfect balance of flavors and if I didn’t know what was in it, I couldn’t guess. I used balsamic vinegar since it is what I had on hand. I refrigerated it for about 3 hrs and I just had to test it. Turns out it was already so addicting, I ended up washing and cutting up all my fresh veggies so I could eat more dip!! I immediately made another batch. I did add a pinch of salt and a little black pepper. Will definately make this again!!!!
I didn’t have tarragon vinegar, so I substituted 1Tbsp balsamic instead. I’ve made this 3 times since Christmas, once with sour cream. It was too sour, so stick with mayo. You should experiment with smaller amounts of balsamic in case yours is more intense than the one I used. I’ve had numerous requests for the recipe, so I consider this a winner!
Very good! Nice alternative for a veggie dip!
I’m not sure how to rate this since the recipe obviously uses yellow curry (since curry powder is a mixture of spices there is a wide range of curry powders) and I don’t do yellow (asian) curry. I used red (Indian) curry and left out the horseradish because I was out and red curry powder is spicy already. This was pretty good with carrots but really good with tortilla chips. I think it would make a really good dip for chips or crackers if you added crab and a little sharp cheddar but don’t forget to use the red curry.
Made this as the recipe was written except I only used 1/4 tsp horseradish. I am not overly fond of horseradish. Served it at a back yard BBQ and it was well received.
I’ve made this twice for family gatherings. The second time was by request after the first.
You really need to be a curry lover to enjoy this one. I followed the recipe exactly, but the curry flavor was too overwhelming for it to be enjoyable. At a function with about 25 people, there was no obvious change in volume and nobody went back for seconds. It was not a hit.
I made a small amount of this and ate it with sliced cucumbers as a pre-dinner snack. It’s really good because it’s different than the usual veggie dip… (I also did not have tarragon vinegar so used dried along with some rice vinegar.)