Vegetable Dip

Vegetable Dip

36 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    1 d 10 m
Cindy Carnes
Recipe by  Cindy Carnes

“This dip is golden in color and looks great on a holiday buffet. Serve with any vegetable dippers.”

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Adjust Servings

Original recipe yields 1 cup



  1. In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover, and chill overnight to allow the flavors to blend.

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Reviews (36)

Rate This Recipe


I made this for about 24 people, including 6 kids. They ate most of it and liked it just fine. However, I did add 1/4 cup of brown sugar when I made it because my husband thought it needed a little sweetness. It was a pretty yellow color. I did make it one day in advance and it did just fine the next day on my Christmas party buffet table.



This is just an incredible tasting dip. Great little tang,that adds so much to the veggies. The color is really appealing. Do make it the night before-as this one gets better & better with mellowing the flavors together.



I served this at aretirement party last year and have been requested to serve it again at a party this week. It has a unique flavor and is a change from the ever-present ranch vegetable dip.

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Amount Per Serving (8 total)

  • Calories
  • 199 cal
  • 10%
  • Fat
  • 21.9 g
  • 34%
  • Carbs
  • 1.2 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 158 mg
  • 6%

Based on a 2,000 calorie diet



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Vegetable Dill Dip


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Vegetable Cream Cheese Spread