Reader Recipe: Curry Dip for Fresh Veggies

Reader Recipe
Curry veggie dip_reader recipe

Curry Dip for Fresh Veggies

Sigona’s Preferred Customer, Chris Golde calls this a “Sigona’s Special” as the Wild Thymes’ Plum Currant Ginger chutney (sold at Sigona’s) is what makes it so good! The Goldes were inspired by a dip recipe in Deborah Madison’s Vegetarian Cooking For Everyone and modified it to make it their own.

Chris says, “Think of all of the Sigona’s veggies (carrots, radishes, jicama, lightly blanched green beans, cauliflower, zucchini, snap peas, and more) that would be great” as dippers!

  • 1/2 c. chutney — (Chris recommends the Wild Thymes’ Plum Currant Ginger chutney. “It’s utterly stupendous — it makes this a cut above.”)
  • 1 c. yogurt
  • 1/4 c. mayonnaise
  • 4 scallions including some of the greens, finely chopped
  • 1 TBL curry powder (or more)
  • Juice of 2-3 limes
  • [A pinch or so] Cayenne powder [to taste]

Mix, refrigerate for at least an hour. Taste before serving and adjust seasoning (more lime if too sweet, more curry and cayenne if too bland). Keeps very well in the fridge.

Comment from Carmelo: I just love this recipe – dips are great for people who shy away from veggies because dips add the flavor they’re looking for. This dip also has a low calorie count, is low glycemic and has natural carbs. The raw veggies, too, are low in calories and are packed with enzymes. Also, the combination of mayo and yogurt gives this a rich taste with fewer calories than using just mayo.

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