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.
- 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
Cream mayo and sour cream together. Blend in remaining ingredients.
Chill at least one hour before serving. Can be stored in fridge for up to three days.