Ingredients

Adjust Servings:

	250 ml Coconut yogurt or honey
	1 tbsp Apricot jam heapless
	1 clove Garlic small
	1 tsp Curry powder heapless, non-spicy
	to taste Salt
	a few drops Lemon juice
	to taste White pepper

Curry Dip

Name: Curry Dip
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: 6
Cuisine: American,Austrian
Ingredients: Coconut yogurt: 250 ml; Apricot jam: 1 tbsp; Garlic: 1 clove; Curry powder: 1 tsp; Salt: to taste; Lemon juice: a few drops; White pepper: to taste

Cuisine:

5 min
Serves 6
Easy

Ingredients

250 ml Coconut yogurt
or honey
1 tbsp Apricot jam
heapless
1 clove Garlic
small
1 tsp Curry powder
heapless, non-spicy
to taste Salt
a few drops Lemon juice
to taste White pepper

Directions

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 coconut yogurt 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 coconut yogurt, apricot jam, curry powder, and garlic until smooth. Season with salt, pepper and lemon juice to taste.