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Curry Dip

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Ingredients

Adjust Servings:
250 ml Sour cream
1 tbsp Apricot jam heapless
1 clove Garlic small
1 tsp Curry powder heapless, non-spicy
to taste Соль
a few drops Lemon juice
to taste White pepper

Curry Dip

Features:
  • Gluten Free
  • Vegetarian
  • 5 мин
  • Serves 6
  • Easy

Ingredients

Directions

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Dips make perfect appetizers for parties, informal lunches, and dinners. They can be served with various fresh veggies, chips, croutons, almost any cut-up food. As the name implies, dips are usually used for finger foods which are typically put or dipped into the dipping sauce.

Curry dip is based on sour cream and goes well with raw vegetables. It takes only 5 min to make and it’s very delicious!

I serve it with fresh carrots, cucumbers, and celery – everything disappears fast!

Enjoy!

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Steps

1
Done

PREPARE VEGETABLES

Cut the cucumbers, bell peppers and celery stalks into strips.
Cut the carrots into long 5 mm thick strips and blanch in boiling water acidified with vinegar (1 tbsp vinegar per 1 l water) for 15-20 sec. It will bring vibrant color and a slight tenderness to the raw carrots.

2
Done

MAKE DIP

Finely chop the garlic.
Combine together sour cream, apricot jam, curry powder, and garlic until smooth. Season with salt, pepper and lemon juice to taste.

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