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Vegetable Dip

Vegetable Dip

  • Prep

    10 m
  • Ready In

    1 d 10 m
Cindy Carnes

Cindy Carnes

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

RUTHYY
38

RUTHYY

10/9/2003

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.

SQUIRLADY
30

SQUIRLADY

4/19/2004

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.

JWINSLOW
27

JWINSLOW

10/30/2003

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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