Curry Dip #2

This curry dip is one of those party staples that takes two minutes to mix and always gets polished off. Mayonnaise provides the creamy base, curry powder brings warm, earthy spice, and a dash of Worcestershire sauce adds savory depth that keeps people reaching for one more carrot stick.

Chopped scallions give it a fresh, mild onion bite that lifts the richness of all that mayo. The flavor really comes together after an hour in the fridge. Chilling lets the curry powder bloom into the mayo and the scallions release their oils, turning a simple mix into something more cohesive.

Serve with a platter of raw vegetables: carrots, celery, bell pepper strips, broccoli florets, and snap peas all work well.

Kitchen Tips

• Use real mayonnaise, not salad dressing. The recipe specifically calls for “no dressing” and the richer texture of mayo makes a better base for the spices.
• Start with one tablespoon of curry powder and taste after chilling. You can always add more, but you can’t take it back.
• Slice the scallions thinly for a more delicate onion flavor that distributes evenly through the dip.
• This dip also works well as a spread on turkey or chicken sandwiches.