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Creamy Curry Dip recipe

Creamy Curry Dip recipe


  • Recipes
  • Dish type
  • Main course
  • Curry

This dip is lightly curried and highly creamy. It's also amazingly simple to make. Serve with tortilla chips, crostini, crackers, raw vegetable sticks or spread thickly in sandwiches.

6 people made this

IngredientsMakes: 750 ml

  • 475ml mayonnaise
  • 1 small onion, grated
  • 1 teaspoon curry powder
  • 6 pimento stuffed green olives
  • 2 tablespoons capers
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon mustard powder
  • 1/2 pickled cucumber, chopped
  • 1 tablespoon paprika

MethodPrep:20min ›Ready in:20min

  1. Blend the mayonnaise, onion, curry powder, olives, capers, salt, pepper, Worcestershire sauce, mustard powder, pickle and paprika in a liquidiser until smooth and creamy.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (7)

by cynjne

Finally a good recipe for veggie dip that is a little different. So, so easy too. Five stars. I halved everything only because I didn't have the full 2 cups of mayonnaise. Give all the flavours a chance to work their magic by a night in the fridge. My whole family ejoyed it. Kids and all!Thanks-25 Nov 2009


Curry Dip

Curry dip is a tangy and flavourful homemade dip. Fresh and light tasting, this dip is perfect for vegetable platters, crackers, chips and more! It's just as easy as any packaged dip mix - without all the processed ingredients!

Veggies and dip are a staple in our house. I love having vegetables like broccoli, carrots and cherry tomatoes around along with some kind of dip for a quick healthy snack or light meal. My family loves all the usual suspects when it comes to dips: ranch, hummus, Caesar dressing, even the classics like onion (soup mix), but sometimes you just need a change.

When I made up this curry dip, I wanted something that was *different* from the traditional creamy dips, didn't come from a package, and was easy and simple to make when a craving for veggies and dip hits - and was packed full of flavour.

This dip did not disappoint! It's easy, full of healthy whole food flavour, and it was devoured by our family - kids included!

I love that this curry dip is made from ingredients I pretty much always have on hand so it's just as convenient as any store bought dip or package mix - and with no surprise ingredients, it's healthier too!


What are the Ingredients for Curry Mustard Sauce?

When we moved back to Los Angeles, I made a special trip to Pollo Tropical, just so I could grab some to-go Curry Mustard Sauce.

We drove across the Country in our RV, so I froze containers of the sauce.

When I ran out, well, it just wasn’t pretty. I tried to make the Sauce myself and came very close.

After searching on line, I found a recipe that claimed to be a copycat of my beloved Pollo Tropical Curry Mustard Sauce.

I was thrilled, as I had guessed the ingredients, but not the exact measurements. My Sauce, my sauce. Come to me.

Not only is this Pollo Tropical Curry Mustard Sauce terrific on my Air Fryer Yuca Fries, it makes a delicious dipping Sauce for my Air Fryer Pub Style Corned Beef Egg Rolls and is fantastic poured over my Pressure Cooker Spanish Tortilla .

Add all the ingredient to a bowl. This only makes about 4 ounces, so you might want to double the recipe, so you can use it on all kinds of things.

As a sandwich spread, dipping sauce, over a grilled steak, the possibilities are endless.

It’s ridiculous how only a few simple ingredients tastes so wonderful as a sauce.

Whisk Ingredients until Completely Smooth

Use a Whisk and combine the ingredients until the Sauce is very smooth.

Put some muscle into this, to make sure all ingredients are well combined. Or,

Add all Ingredients to Vitamix and Process until Smooth

You can do what I do and pull out my trusty Vitamix and give it a quick whirl.

In just a couple of seconds, you will have the most delicious copycat version of the Pollo Tropical Creamy Curry Mustard Sauce.

Pollo Tropical Creamy Curry Mustard Sauce

It is a fabulous dipping sauce for my Air Fryer Yuca Fries. Use this Sauce, instead of plain mayonnaise when making an Egg Salad Sandwich.


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Easy homemade marinade

  • 1/2 cup pineapple juice
  • 1/4 cup light soy sauce
  • 2 tablespoons brown sugar or honey,
  • 1 tablespoon sesame oil
  • 4 cloves peeled and grated garlic,
  • 1 thumb-size ginger, peeled, grated and juice extracted
  • 1/2 teaspoon red pepper flakes

In a bowl, combine pineapple juice, soy sauce, brown sugar, sesame oil, grated garlic, ginger juice, and red pepper flakes. Whisk until well-combined and sugar is dissolved.

Add chicken and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 20 minutes up to 4 hours. Drain chicken and discard liquid.



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Curry Cashew Dip

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Serve with thinly sliced fennel, chilled steamed asparagus, endive leaves, purple heirloom carrots and radishes. You can also use as a sauce to top chicken, fish or grilled tofu, or thin them with lemon juice to make a creamy salad dressing.

Ingredients

½ cup raw unsalted cashews + additional chopped cashews for garnish

1 cup full-fat plain Greek yogurt (TRY: Stonyfield Organic Whole Milk Greek Plain)

½ tsp lime zest + 1 tbsp fresh lime juice sea salt, to taste

Preparation

To a small skillet on medium-low, add cashews and toast for 3 minutes. Add curry powder and toast for 2 minutes more. Transfer mixture to a small food processor with yogurt, lime zest and juice process until smooth. Season with salt. Transfer to a bowl, cover and refrigerate for 30 minutes. Garnish with chopped cashews.


Variations

  • Spice Level – Add more fresh chilli or chilli powder to amp up the heat, or reduce the amount for a milder curry.
  • Add Proteins – Try it with chicken, beef or tofu. Fry for a few minutes along with the pumpkin and aromatics to seal in the juices.


Preparation

    1. Pour water into a medium saucepan to a depth of 1/4" add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.
    2. Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.
    3. Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.
    4. To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.
    1. Dip can be made 5 days ahead cover and chill.

    NUT-FREE CREAMY ONION GARLIC DIP

    Unlike a lot of vegan dips, this Creamy Onion Garlic Dip is nut-free. Rather than use cashew nuts to make a creamy sauce, I have used silken tofu instead.

    I have many vegan tofu recipes, and have used tofu to make smooth, creamy sauces many times, like my Easy Vegan Cheese Sauce, but I had never used it to make a dip until now.

    It's a basically flavourless base, but because we want the garlic and onion flavours to shine with no distractions it is just perfect.

    And those flavours really do shine.☀️ We're talking garlic roasted in the oven until it's super soft and sweet. Slowly, and I mean really slowly, caramelizing the onions, then blending them all up with the silky soft tofu, a touch of thyme (plus a few other things) until we have garlicky oniony dip heaven. A pile of crispy caramelized onions finishes it all off rather nicely.

    The trick to getting the very best possible flavour is slow cooking the onions. It makes them super soft and sweet with a deep golden colour and I can't stress enough how important it is. Their golden strings are literally packed with flavour by the time you have finished. The same with the garlic. Roasting it in the oven changes garlic so much. It loses it's pungency and becomes mellow and sweet with a texture almost like soft butter.

    Totally off track but if you are ever in need of a really yummy snack, roast a whole head of garlic as per my instructions here, squeeze it gently from it's papery skins, and spread it on crusty toasted bread. Sprinkle with a little sea salt and devour. It's seriously amazing!

    Now back to the Creamy Onion Garlic Dip which, after all, is why we are here. If you give it a try let me know what you think in the comments below and share your pics on Instagram. Use my hashtag #avirtualvegan so I won't miss it.

    Ok, so you've got this dip thing right?

    Good, because all this talk of dip has made me hungry. I'm ready for a snack and have a bag of tortilla chips and a half-eaten tub of Creamy Onion Garlic Dip to finish!