Curried Vegetable DipRichard Gerhard Jung
Pack this dip next to an ice pack to keep it cold on your way to the picnic.
Cooks' note:
Ā·Dip can be made 2 days ahead and chilled, covered.
Recipe information
Total Time
15 minutes
Yield
Makes about 1 1/2 cups
Ingredients
1/2 cup sour cream
1/4 cup mayonnaise
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped
Garnish: scallion greens, sliced diagonally
Preparation
Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.
