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Curry Dip

A recipe from Strongbow’s Turkey Inn, where I worked in the buffet and catering kitchen during my college years at Valparaiso University. This veggie dip has a beautiful brilliant yellow color! Thank you Chuggie!

2 cups mayonnaise (I prefer Hellman’s)

1/2 cup sour cream

1/4 teaspoon tumeric

1 Tablespoon curry powder

1/2 teaspoon garlic powder

4 teaspoons sugar

2 teaspoons lemon juice or lemosa from the bar

Whisk together and serve with fresh veggies! You can substitute light mayonnaise and Greek style yogurt for the mayo and sour cream. I prefer a 50:50 ratio. I also like the Madras style curry powder.

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