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Curried Vegetable Dip




Source of Recipe


Gourmet magazine, August 2002


Recipe Introduction


I was probably the only one at the party who liked this dip, but I like curry. I would strongly recommend reducing the amount of salt (or even going without) and also decreasing the amount of lemon juice (perhaps to 1/2 teaspoon).


List of Ingredients




1/2 cup sour cream or plain non-fat yogurt
1/4 cup mayonnaise
3 oz. cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste (use less)
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt (use less or none at all)
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

Recipe



Whisk together all ingredients except celery, cucumber, and scallion until smooth; then stir in vegetables.

Dip can be made 2 days ahead and chilled, covered. (Definitely make the day before serving!)

Makes about 1-1/2 cups.