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Curry Dip Makes a Great Thanksgiving Appetizer!

Published by Diann Dealy

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Some Easy Dip Recipes for Your Thanksgiving Table

Looking for something new to add to your Thanksgiving Feast? One of my favorite solutions is Curry Dip! It’s an easy dip to put together, you can make it anywhere from a couple hours ahead to the day before, and it tastes good with cut up veggies, apples or even chips! Best of all, there are lots of variations, and you can tailor it to your family and your tastes. Below are a few of my best recipes, hopefully you will find one you like A quick note: These recipes all use the basic “Curry Powder” that you find in a jar in the spice aisle. While there are spicier alternatives, I encourage you to start with the curry powder to begin with. If you are chilling the dip for more than a couple hours, make sure you cover it. Lastly, fell free to adjust the “creamy base” that you use in your dip. I generally stick with sour cream and mayo, but I have had lovely dips made with yogurt as well in restaurants. If you want to make adjustments, especially by increasing spice, do so after it is mixed and you have tested it with a piece of bread or a carrot.

My Basic Curry Recipe:

• ½ cup each of sour cream and mayonnaise (Yogurt is a great substitute)

• One teaspoon of curry powder

• 2 Tablespoons minced onion

• The equivalent of 2 cloves of garlic

Mix well. Adjust ingredients to your taste, adding salt and pepper or lemon juice if needed. Chill, covered for a couple of hours. Place on a serving plate along with cut up vegetables, and enjoy!

You can easily adjust this recipe. You can increase the curry up to two teaspoons, depending on taste. You could add some dried mustard, for example. As for the vegetables, any vegetables will work. However, since it’s the height of fall, veggies such as broccoli, carrots, cauliflower, and peppers will probably work best. You may want to add some mushrooms, tart apples, or pita chips to the mix.

Herbed Curry Recipe: (this is a good recipe if you want more “layers” of taste)

• Increase the mix of the base to one and a half cups (using either sour cream and mayo or Yogurt) and add the following:

• 1 teaspoon mixed herbs

• 1/2 teaspoon curry powder

• Snipped parsley to taste (start with one half teaspoon)

• Minced onion to taste (start with one half teaspoon)

• A teaspoon of lemon juice

Mix well, and adjust to taste. You may wish to add a tiny drop of Wooster shire sauce depending on your taste buds.

Honey Curry Dip: I’m a natural sweet tooth, and have to be cautious on the spice. This recipe is my solution. I’ve even thought of adding some pumpkin to the mix, but never got there. If you try it, let me know what happens. I sure do put pumpkin in everything else. You may find that with this recipe you can also add some cut up melon to your appetizer dish.

• One Cup Mayo/One cup Sour cream

• 3 Tablespoons ketchup

• 3 Tablespoons honey

• Grated onion to taste

• 2 Tablespoons Curry Powder

• Lemon Juice to taste

The Spicy Stuff: I confess that while I make this for those who like hotter things than I do, I have never tasted it, but others seem to like it

• ¾ cup each of mayo and sour cream (or yogurt)

• 2 tablespoons of honey

• 3 to 4 teaspoons of curry powder

• 2 teaspoons of fresh ginger

• ¼ teaspoon of cayenne pepper

• Salt and pepper to taste

As with the other recipes, mix well and chill for at least a few hours. You may wish to sprinkle some additional ginger on the dip just before serving.

There you go! Four different curry recipes for your Thanksgiving guests! But don’t forget, curry dip is not just for Thanksgiving. Pull it out again for your Super bowl party, or on New Year’s Day during those college games. Those hungry appetites will love it!

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