Madras Dip

This retro party dip brings curry flavor to a creamy sour cream base, with diced hard-boiled eggs stirred in for substance and a scattering of grated vegetables for freshness. It’s the kind of dip that showed up at every cocktail party in the ‘70s and ‘80s and honestly deserves a comeback.

The sour cream and curry powder get blended together until completely smooth. That’s the base. Then grated onion, green pepper, and celery go in along with the diced eggs. The vegetables stay in small pieces so they add crunch and flavor without making the dip chunky. The eggs give it richness and make it more filling than a typical chip dip.

The consistency is intentionally thin, more of a scooping dip than a spreading one. Chilling firms it up slightly as the sour cream sets, and the curry flavor deepens as it sits. Make it at least an hour ahead for the best flavor.

A sprinkle of paprika on top before serving adds color contrast against the pale yellow dip.

Chef Tips

• Use a good-quality curry powder. Madras curry powder specifically has more heat than standard blends, which suits this dip
• Grate the vegetables on the finest holes of your box grater so they disappear into the dip rather than sitting in chunks
• Dice the eggs small and fold them in gently so they don’t break into mush
• This gets better overnight in the fridge as the curry blooms in the sour cream

Variations

• Add a teaspoon of mango chutney for a sweet, tangy twist
• Use Greek yogurt in place of half the sour cream for a lighter version
• Stir in a tablespoon of lime juice for brightness against the rich curry