Curry Dip

When you’re a foodie with a moderate heat tolerance, you come to love curry.  I recently adapted this recipe for curry dip from one I found in my mother’s recipe box.  She used to make it often when family came to visit.  I use no-sugar-added ketchup and added a little Gochujang sauce, which gives the dip a little kick on the finish.  You can adjust the ketchup-Gochujang ratio to your family’s heat preferences.  Cold and spicy, it’s good year-round with raw sweet vegetables, like yellow pepper.  I recently brought it to share with friends at an outdoor concert, and it was a huge hit.

Curry Dip

Prep Time 10 minutes
Chill 1 hour
Servings 8


  • 1/2 c. mayo
  • 1/2 c. sour cream
  • 3 tbsp curry powder
  • 1/2 tsp onion powder
  • 1 tbsp Gochujang sauce
  • 1 tbsp ketchup I use Heinz no-sugar-added
  • dash salt


  1. Cream mayo and sour cream together.  Blend in remaining ingredients.  

  2. Chill at least one hour before serving.  Can be stored in fridge for up to three days.  

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