Here’s the thing…I love, LOVE, love dips. I’m a little of the mindset that it’s not a party unless you have dip. (Coincidentally, I feel the same way about cheese, but I digress…this is a post about dip!)
When I’m having a bunch of people over, we must have dips. Yes, as in dips plural. I like experimenting with new dips all of the time, but this curry dip, it’s a classic. In fact, it’s an old classic courtesy of my mother who first clipped this recipe out of a magazine as a young wife. I have a copy of the clipping, but no identifying information. When I grilled my mother as to its pedigree, she couldn’t remember which magazine she clipped it from, although she thought it was a women’s magazine like Good Housekeeping. It’s safe to say this curry dip recipe is at least 45 years old. If anyone knows where it was originally printed, let me know and I will update it accordingly with its original source. I did not come up with this tasty goodness on my own, but I’m doing my part to pay it forward. You’re welcome!
This curry dip recipe is one of those recipes. You know the kind that everybody asks for after they’ve consumed the entire bowl (and maybe even licked it clean). And if I’m being honest, I usually double this recipe every time I make it for an event so that I can put some aside for myself to eat later in the week. It’s that addictive!
You may be saying to yourself, “I don’t like curry.” Well, I can tell you that everybody likes this dip, even curry haters. Take some crunchy vegetables and dig right in. I promise you won’t be disappointed.