February 2, 2010 | 1:00pm
The Chow Bella staff can not stay out of the kitchen. In anticipation of the Super Bowl, we've used our culinary talents to compete in a showdown of dips. After two heavy hitters like Jonathan's Nothing Left to Lose Beer Cheese and Claire's Don't Ask, Don't Tell Artichoke Dip, today we're spicing things up a little with a curry-flavored veggie dip we're calling Curry Some Flavor.
This dip is based on the trifecta of dip ingredients - cream cheese, sour cream, and mayonnaise. Whip in curry, turmeric, and a few other spices and you get an unexpectedly delicious Indian-flavored dip perfect for your veggie tray.
Try it out, but don't blame us if you break out in a Bollywood inspired tribute, it's that good!
We found this recipe on Epicurious
and added a few extras to make it spicy.
1/2 cup sour cream
1/4 cup mayonnaise
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1/3 cup finely chopped celery
- 1/3 cup finely chopped peeled and seeded cucumber
1/2 teaspoon cayenne pepper
1/4 teaspoon celery salt
1 green onion, trimmed and finely chopped
Blend the cream cheese, sour cream, and mayo. Add dry spices and mix. Add celery and cucumber and mix thoroughly. Refrigerate overnight. The original recipe emphasized the importance of letting this dip chill overnight, and we agree, the flavors were much more pronounced the next day.
Garnish with green onion and serve with vegetables. The sliced cucumbers were the perfect companion to this dip, the cool crisp flavor suited the spicy bite of the dip and allowed the flavors to come through. The cayenne adds a little heat, but just enough to be offset by the chilled veggies.