Curry Dip Crudité
Fresh, raw or blanched vegetables, prepped for dipping in a delicious curry dip, a Number One Fan Fav!
Americans would just call this a raw vegetable tray, but the French thought of it first. Crudité actually means "raw things" in that language, and they would be presented with a vinaigrette or other dipping sauce.
This is about the latter, a Curry Dip that is straight out of the 1950s. While curry powder was available in the U.S. as early as the mid-19th Century, it didn’t become widely popular or a mainstream ingredient in American cooking until after WW II, particularly in the ‘50s. That period following the war saw significant shifts in American food culture, with more people becoming open to international cuisines and new culinary influences.
My Number One Fan first tasted this when she was barely a teenager at a gathering at one of her mom's friends' house. She loved it and asked for the recipe, which she wrote down on a 3"x 5" recipe card that she still has to this day. It's a delicious dip that she often makes just to keep in the fridge for a quick snack of baby carrots or celery sticks dipped in this luscious, creamy dressing.
Curry Dip Crudité
Ingredients
- 1 cup mayonnaise (like, Kraft)
- 3 tbsp ketchup (like, Heinz)
- 3 tbsp curry powder (like Spice Islands)
- 1 tsp Worcestershire Sauce
- 1 tsp lemon juice
- 1/2 tsp garlic salt
- 1/2 tsp dehydrated minced onions
- snipped fresh chives for garnish
Instructions
- Mix all the ingredients and blend well.
- Refrigerate for 24 hours before serving.
- Present in a chilled bowl on a serving tray with baby carrots, celery sticks, red and green bell pepper strips, cucumber sticks, broccoli and cauliflower florets, sliced radishes, Belgian endive spears, zucchini spears, cherry tomatoes, blanched green beans and asparagus spears and radicchio leaves.
