Curry Dip for Vegetables

I have two kids – one that likes dip, and one that doesn’t.  The one that likes dip cannot fathom eating vegetables without it.  So, the other day as I was scraping the last of the Ranch Dressing out of the bottle – just to get enough out so she would eat 3 measly carrot sticks, I starting thinking about how I was going to stop the madness.  For her – a carrot stick is just a means to get more dip into her mouth.  I decided that I was going to try and create my own dip for her  – a healthier one, and one that even I would eat.  I searched my cookbooks, and found one that I thought might just do it – and also, if I could start her liking curry flavor, it would open up a whole new taste world.  It was worth a try anyway.  I have been using this cookbook a lot lately, but I have to say, there are a lot of good recipes – I have only had success so far.  I found this in Marayana Volltedt’s cookbook, The Big Book of Potluck – and I gave it a try.  I thought it was delicious – not just for vegetables, but on a turkey burger, or grilled chicken, etc…  My daughter – well, she ate it, but I think she prefers her good old-fashioned Ranch Dressing.  What kid doesn’t?


  • 4 ounces cream cheese, cut into chunks
  • 1/4 cup plain nonfat yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 green onion, including some tender green tops, cut up
  • 2 parsley sprigs
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 to 1 teaspoon curry powder, or more to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried tarragon


Put all ingredients in a food processor and process until well blended.  Transfer to a bowl or a decorative dish and refrigerator several hours.

For a printer-friendly version of this recipe, please click here:  Curry Dip for Vegetables

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