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?
Ingredients
- 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
Preparation
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
First Look, Then Cook 
