Curry Dipping Sauce

This curry dipping sauce is ideal for fresh or roasted veggies. But the creamy dip with a light curry flavor is also delicious with fries, on burgers, and so much more.

This is my go-to dinner dip. I most often serve it with my sheet pan roasted veggies and sausage or potatoes, but it’s just as delicious alongside a raw veggie platter.

The light curry flavor pairs well with almost anything you want to dunk, and the dip stays creamy and satisfying thanks to a simple mix of mayo and yogurt. It’s rich, balanced, and incredibly versatile.

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Curry Dipping Sauce Recipe

Prep: 5 minutes mins

Cook: 0 minutes mins

Total: 5 minutes mins

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This curry dipping sauce is ideal for fresh or roasted veggies. But the creamy dip with a light curry flavor is also delicious with fries, on burgers, and so much more.

1

Ingredients

• ▢ ½ cup mayonnaise
• ▢ ½ cup plain yogurt or sour cream
• ▢ 1 tablespoon curry powder
• ▢ ½ teaspoon turmeric (see notes)
• ▢ Optional: ½ teaspoon sriracha (if you like it spicy)
• ▢ ¼ teaspoon sea salt

Instructions 

• Mix the ingredients together in a medium-sized bowl. 
  ½ cup mayonnaise, ½ cup plain yogurt or sour cream, 1 tablespoon curry powder, ½ teaspoon turmeric, Optional: ½ teaspoon sriracha, ¼ teaspoon sea salt
• Let the dip rest for a half-hour in your fridge before serving it. (See notes.)

Notes

This dip is best if you let it rest for a little while before serving. If you try it right away, it will be a little gritty, and the flavor won’t be as strong. Let it rest for half an hour, and the spices soften (so they’re not gritty) and the flavor intensifies. 

Turmeric makes the curry dip a brighter yellow color. If you don’t have any, use more curry powder. 

This curry dipping sauce will last for at least 1 week in your fridge.

Nutrition

Serving: 1 tablespoon, Calories: 23kcal (1%), Carbohydrates: 1g, Protein: 1g (2%), Fat: 2g (3%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 2mg (1%), Sodium: 92mg (4%), Potassium: 21mg (1%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 16IU, Vitamin C: 1mg (1%), Calcium: 12mg (1%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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