Curry Dip For Veggies Or Shrimp Recipes

ZIPPY CURRY DIP

Everyone eats their vegetables when this creamy dip is served alongside them. The curry flavor gets stronger the longer the dip stands, so I like to make it in advance. -Priscilla Steffke, Wausau, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 1 cup.

Number Of Ingredients 9

Zippy Curry Dip image

Steps:

In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with vegetables or chips.

Nutrition Facts : Calories 137 calories, Fat 14g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 198mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon prepared horseradish
1 teaspoon grated onion
1 teaspoon cider vinegar
1/2 to 1 teaspoon curry powder
1/2 teaspoon garlic salt
Assorted fresh vegetables or potato chips

CURRY DIP

A yummy dip served with fresh veggies. Always a hit!

Provided by Nana

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 2h5m

Yield 16

Number Of Ingredients 5

Curry Dip image

Steps:

Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 1 g, Cholesterol 10.4 mg, Fat 21.8 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 158.2 mg, Sugar 0.4 g

Ingredients

2 cups mayonnaise
2 teaspoons tarragon vinegar
2 teaspoons prepared horseradish
2 teaspoons finely grated onion
½ teaspoon curry powder

CURRY DIP FOR RAW VEGGIES

Simple, unique dip for raw veggies. I like carrots and cauliflower to dip in this the best. But any fresh, raw, crisp veggie will work.

Provided by KaraRN

Categories Low Protein

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

Curry Dip for Raw Veggies image

Steps:

Mix all ingredients together and chill.
Serve with fresh raw veggies.

Ingredients

1 cup Miracle Whip
1 tablespoon curry powder
1 teaspoon onion powder
1 teaspoon garlic salt
1 tablespoon vinegar
1 teaspoon horseradish sauce (optional)

CURRY DIP FOR VEGGIES OR SHRIMP

Make and share this Curry Dip for veggies or shrimp recipe from Food.com.

Provided by Michele7

Categories < 15 Mins

Time 15m

Yield 1 1/2 Cups

Number Of Ingredients 9

Curry Dip for veggies or shrimp image

Steps:

Combine ingredients and chill to let flavors blend.
Serve with an assortment of fresh veggies or shrimp.

Nutrition Facts : Calories 217.9, Fat 15.9, SaturatedFat 9, Cholesterol 39.9, Sodium 850.5, Carbohydrate 18.5, Fiber 2.2, Sugar 14.3, Protein 2.9

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon turmeric
1 tablespoon curry powder
1 clove garlic, crushed
4 teaspoons sugar
1/2 teaspoon salt
2 teaspoons fresh lemon juice
1/2 cup parsley, finely minced

SHRIMP AND VEGETABLE YELLOW CURRY

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 17

Shrimp and Vegetable Yellow Curry image

Steps:

In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, lime leaves and fish sauce. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 20 minutes.
Pour the oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F. Add half of the noodles and fry until crisp, about 20 seconds. Drain on paper towels and set aside.
Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes. Remove the lime leaves and basil sprigs and discard.
Ladle the curry into bowls. Garnish with the fried noodles, cilantro and peanuts.

Ingredients

2 13.5-ounce cans coconut milk (about 3 1/4 cups)
1/4 cup yellow curry paste (such as Mae Ploy)
1 cup low-sodium chicken broth or clam juice
1 medium carrot, sliced into 1/4-inch-thick rounds
1 small red bell pepper, chopped into 1/4-inch pieces
1 small onion, chopped
1 15-ounce can baby corn, drained and rinsed, cut into pieces
5 sprigs Thai basil, with stems (or regular basil)
1 Thai chile (such as prik kee noo) or serrano chile, stemmed and thinly sliced
3 kaffir lime leaves (or the zest of 1 lime)
1 1/2 tablespoons fish sauce
4 cups canola oil or safflower oil
8 ounces fresh thin rice noodles
1 pound medium shrimp, peeled and deveined
4 ounces snap peas, halved
1/4 cup chopped fresh cilantro leaves
1/4 cup lightly salted peanuts, chopped

EASY INDIAN CURRY DIP

This mayo and sour cream dip is flavored with warm Indian spices. Using garlic salt and dried onion and spices make it quick and easy to mix together. It's perfect to serve with vegetable trays and for assorted crackers and chips instead of your typical ranch dips.

Provided by Tammy Lynn

Categories Ingredients Herbs and Spices Recipes Seasoning Mix Recipes

Time 35m

Yield 8

Number Of Ingredients 9

Easy Indian Curry Dip image

Steps:

Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 2.1 g, Cholesterol 11.5 mg, Fat 14.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 199.8 mg, Sugar 0.3 g

Ingredients

½ cup mayonnaise
½ cup sour cream
1 tablespoon curry powder
½ teaspoon turmeric powder
1 teaspoon dried minced onion
1 teaspoon lemon juice
½ teaspoon garlic salt
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper, or more to taste

CURRY VEGETABLE DIP

Make and share this Curry Vegetable Dip recipe from Food.com.

Provided by celestial_star03

Categories < 15 Mins

Time 5m

Yield 1 pint, 10-12 serving(s)

Number Of Ingredients 7

Curry Vegetable Dip image

Steps:

Mix all the ingredients and chill for a few minutes before serving.

Nutrition Facts : Calories 186.5, Fat 15.8, SaturatedFat 2.3, Cholesterol 12.2, Sodium 398.2, Carbohydrate 11.9, Fiber 0.2, Sugar 3.2, Protein 0.5

Ingredients

1 pint mayonnaise
3 teaspoons curry powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped onion
1/2 teaspoon garlic powder

HOT SHRIMP CURRY DIP

This former "secret" shrimp appetizer recipe is a wonderful spicy, yet smooth, appetizer that is sure to please your guests. I have been asked for the recipe several times. Serve with crackers, melba toast baguettes, and/or fresh sliced baguette.

Provided by PTRICK

Categories Shrimp Dip

Time 40m

Yield 24

Number Of Ingredients 6

Hot Shrimp Curry Dip image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized, oven-safe baking dish.
Beat cream cheese, green onions, mayonnaise, curry powder, and Worcestershire together until creamy. Stir in shrimp. Spoon mixture into the prepared baking dish.
Bake, uncovered, in the preheated oven until top begins to bubble, about 30 minutes. Serve hot.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 1.5 g, Cholesterol 31.8 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 4.4 g, Sodium 94.9 mg, Sugar 0.3 g

Ingredients

2 (8 ounce) packages cream cheese, softened
½ cup chopped green onions
4 tablespoons mayonnaise
3 tablespoons curry powder
2 tablespoons Worcestershire sauce
1 cup cooked small shrimp

CURRY SHRIMP DIP

For those of you who love the taste of curry. I'm not sure where I got this recipe from. It's on an old 3 x 5 index card.

Provided by GrandmaG

Categories < 15 Mins

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

Curry Shrimp Dip image

Steps:

Mix all the ingredients in a 1 1/2 quart bowl until smooth.
Cover and chill overnight allowing the flavors to blend.
Serve with your favorite crackers.

Nutrition Facts : Calories 393.9, Fat 26.9, SaturatedFat 16.4, Cholesterol 302.9, Sodium 781.4, Carbohydrate 7.3, Fiber 0.2, Sugar 1.3, Protein 30.7

Ingredients

2 (3 ounce) packages cream cheese, softened
1/4 cup evaporated milk (I use the Pet brand for this recipe I like the flavor better)
2 tablespoons lemon juice (fresh no subs.)
1 tablespoon grated onion (very fine)
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon curry powder
10 ounces shrimp, cooked and deveined finely chopped (I use fresh shrimp and I boil the shrimp in water, 1 teaspoon butter and a dash of garlic powder. Ho)

CURRIED VEGETABLE DIP

The combination of curry powder and honey gives this dip a sweet, spicy flavor. It's a nice change from onion and ranch vegetable dips, and it's also good with chips for dipping.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-2/3 cups.

Number Of Ingredients 8

Curried Vegetable Dip image

Steps:

In a small bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.

Nutrition Facts : Calories 184 calories, Fat 19g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

1-1/2 cups mayonnaise
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons ketchup
1 teaspoon curry powder
2 to 4 drops hot pepper sauce
Assorted fresh vegetables

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