Curry Dip Recipe

Curry dip - its spicy and its not! Makes a juicy blend with fresh vegetables, this curry dip is a piece of cake when it come to preparation part. You can also try this yummy curry dip as a topping for baked potatoes.




 2% fat cottage cheese1 Cup (16 tbs)
 Lemon juice1 Tablespoon
 Curry powder2 Teaspoon
 Garlic salt1 1⁄2 Teaspoon
 Granulated sugar1 Teaspoon
 Prepared horseradish2 Teaspoon
 Grated onion2 Teaspoon
 Cider vinegar1 Tablespoon
 Light mayonnaise type salad dressing1⁄2 Cup (8 tbs)
 Non fat yogurt1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 357 Calories from Fat 207

% Daily Value*

Total Fat 23 g36.1%

Saturated Fat 4.4 g22.1%

Trans Fat 0.1 g

Cholesterol 33.4 mg

Sodium 2004.8 mg83.5%

Total Carbohydrates 21 g6.9%

Dietary Fiber 1.9 g7.8%

Sugars 14.5 g

Protein 18 g35.8%

Vitamin A 5.4% Vitamin C 10.2%

Calcium 24.9% Iron 10.8%

*Based on a 2000 Calorie diet


In container of electric blender, blend cottage cheese until smooth and creamy to make mock sour cream.
Add lemon juice, blend well.
Mix curry powder, garlic salt, sugar, horseradish, onion and vinegar.
Add cottage cheese mixture, salad dressing and yogurt, mix well.
Cover and refrigerate several hours, or overnight.
Serve dip with fresh vegetables for dipping, as a topping for baked potatoes, or with a sprinkling of paprika as a filling for hard-cooked egg whites.
Note: The original recipe called for 1 cup dairy sour cream and 1 cup mayonnaise instead of the cottage cheese, salad dressing and yogurt, 2 tablespoons sugar instead of 1 teaspoon, 2 tablespoons cider vinegar instead of 1 tablespoon, and no lemon juice.