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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.
Curry Dipping Sauce
This is our go-to dinner dip. Most often we serve it with roasted veggies or potatoes. But it's just as delicious on a raw veggie platter.
The light curry flavor goes well with nearly everything that you want to dunk into a sauce.
It's a creamy dip that we lighten up by mixing some yogurt into the mayo. It's delicious!
How to make curry dip
Making this curry dipping sauce is about as easy as it gets. Simply mix the ingredients together!
Curry dip tastes best if it's allowed to sit for a half hour before you eat it. If you try it right away, it will be a little gritty and the flavor won't be as strong. But left to rest, the spices soften (so they're not gritty) and the flavor intensifies.
If you're making this to serve with dinner, make it first then put it into your fridge until everything else is ready.
How long does curry dip last
This curry dipping sauce will last for at least 1 week in your fridge.
What to serve with curry dipping sauce
This dip is delicious with raw veggies, just like you see in the pictures.
But most of the time we serve it with roasted veggies, like in our sheet pan sausage and veggies dinner. It's also delicious as a dip for:
Can this recipe be made dairy-free?
Yes! To make this curry dipping sauce dairy-free (plant-based/Whole30!) simply replace the yogurt with mayonnaise. Use vegan or sugar-free mayo, if needed.
Because mayonnaise is thicker than yogurt, you may want to thin the dip with a tiny splash of dairy-free milk or water.
- 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
- 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.)
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.