Creamy, zesty, and kissed with a delicate blend of warm spices, this easy curry dip makes quick and flavorful snack or party dip. Requiring minimal prep, this dip couldn't be easier—ideal for busy days or last-minute gatherings. Whether you're dipping fresh veggies or pairing it with crackers or chips, this curry dip recipe comes together in less than 5 minutes and then chills for an hour (preferably 24 hours). Vegetarian, low carb, Keto, and gluten-free, it also includes low FODMAP and lactose-free options. Vibrant in color and rich in flavor, this dip is as beautiful as it is delicious.
This curry dip is part of my Dip December series, a month-long celebration of easy dip recipes for the holiday season—and beyond!
For another delicious dish featuring curry powder, try my Curry with Lamb, or for more dips with a similar flavor profile, give my hummus recipe without tahini (2 ways) a try!
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Curry Dip: The Most Surprising Dip Ever
My dear friend Carrie—whom I mention at length in my baba ganoush recipe post (she's a total dip enthusiast)—introduced me to curry dip for the first time during a visit this past summer. Apparently, her mom makes it regularly and always shares some with her (lucky, right? A personal curry dip supplier!). Before then, I'd never tasted a dip quite like it. With its subtle yet mouthwatering curry flavor, it makes veggies and crackers taste infinitely better.
When adapting the recipe for my blog, I initially tried recreating it from memory without looking at the original, and…well, let's just say that was a mistake. I overdid the curry powder, thinking I needed more to capture the flavor I remembered, only to quickly learn (the hard way) that a little goes a long way. I eventually gave in and checked the original recipe, which surprisingly calls for just one teaspoon of curry powder! While Carrie's mom uses a base of hardboiled eggs and mayo blended with an immersion blender, I simplified my version by combining sour cream and mayo instead, balancing it out with 1 ½ teaspoons of curry powder for a wonderfully flavorful and effortless dip.
Equipment
Only simple equipment is required to make this easy curry dip recipe:
- Small mixing bowl with cover or lid - I love these Pyrex mixing bowls with lids
- Whisk
- Citrus juicer
- Refrigerator
- Measuring cups and spoons
- Chopping board and knife - for chopping herbs for garnish (optional)
Ingredients
Here are the ingredients I use to make this curry dip delectable:
- Full-fat sour cream - or lower fat if you prefer fewer calories and don't mind higher carbs. Use lactose-free sour cream if needed for low FODMAP and lactose-free.
- Avocado oil mayo - or your preferred mayo.
- Curry powder (homemade or store-bought) - I am working on a recipe for homemade curry powder; meanwhile, most grocery stores carry it. Sometimes they'll even carry different spice levels of curry (mild, medium, etc). If needing low FODMAP, check the labels of store-bought curry powders to make sure they only contain low FODMAP ingredients (no garlic or onion in particular). Also, if you're sensitive to spicy food, you might want to go with a mild curry.
- Garlic-infused olive oil or garlic powder - use garlic-infused olive oil for low FODMAP.
- Lemon juice, freshly-squeezed - I only use a touch of lemon juice as curry is already fairly acidic on its own.
- Sea salt and ground black pepper
- Ground turmeric
- Ground ginger
For exact quantities of curry dip ingredients, see the recipe card below.
Instructions (Step-by-Step, with Photos)
Curry dip is the easiest dip to make! Just take these simple steps:
Combine Ingredients
In a small bowl, whisk together the sour cream, mayo, curry powder, garlic-infused olive oil (or garlic powder), lemon juice, salt, turmeric, ginger, and pepper...
....until smooth and creamy.
Chill
Cover and refrigerate for at least 1 hour (preferably 24 hours) to allow the flavors to meld and the spices to soften. This is what the dip looks like after chilling for just one hour...
...and this is what the curry dip looks like after chilling for 24 hours. The color is darker and the flavors are far more developed. Taste and adjust seasonings as desired.
Top Tip for the Best Curry Dip
For the best results, wait 24 hours before tasting and adjusting the seasonings of this curry dip. You'll be amazed at the depth of flavor and vibrant color that develops over time. If adding more curry powder, use a light hand. It's easy to overdo it, and a little goes a long way. Taste as you go and adjust to your liking.
Serve
Garnish your curry dip with chopped fresh herbs, if desired. Serve with crudités (chopped vegetables), crackers, or chips fitting your dietary needs and enjoy as a snack or party appetizer.
Store
Store leftover curry dip in an airtight container in the refrigerator for up to 5-7 days. Stir before serving.
FAQs: Easy Curry Dip
Yes! In fact, curry dip is best when made at least 1 day in advance as the flavors develop and improve over time. Chill the dip for at least 1 hour or ideally 24 hours before serving.
Yes. Some stores carry curry powders at different spice levels (mild, medium, etc.). If you prefer it to be less spicy, use a mild curry powder.
Fresh chopped veggies like carrots, cucumbers, and bell peppers are great pairings. If needing low FODMAP, check Monash University's Low FODMAP Diet App for the most up-to-date information on low FODMAP quantities of vegetables. For crackers or chips, choose options that fit your dietary needs, such as gluten-free or low carb options.
No, dairy-based dips do not freeze well, unfortunately. The texture and consistency may change after freezing and thawing. Instead, store leftovers in the refrigerator for up to 5-7 days.
Yes, you can experiment with different types of sour cream and even yogurt. However, keep in mind that curry is already fairly acidic on its own, so using yogurt might make the dip too acidic as written.
Related Recipes
Easy Curry Dip
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Get ready to love this zesty, vibrant curry dip kissed with warm spices! With just 5 minutes of prep, chill for 1 hour (ideally 24 hours) and serve with your favorite dippers. This addictive dip is vegetarian, low carb, keto, gluten-free, and easily adaptable to low FODMAP and lactose-free diets (see notes).
Ingredients
- 1 cup full-fat sour cream
- 2 tablespoons avocado oil mayo (or your preferred mayo)
- 1 ½ teaspoons curry powder (homemade or store-bought)
- 1 teaspoon garlic-infused olive oil or ¼ teaspoon garlic powder
- ¾ teaspoon lemon juice, freshly-squeezed
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground ginger
Instructions
- Combine Ingredients: In a small bowl, whisk together the sour cream, mayo, curry powder, garlic-infused olive oil (or garlic powder), lemon juice, salt, turmeric, ginger, and pepper until well combined.
- Chill: Cover and refrigerate for at least 1 hour (but ideally 24 hours) to allow the flavors to develop and spices to soften. Taste and adjust seasonings as desired (see notes).
- Serve: Garnish with chopped fresh herbs if desired. Enjoy with veggies (preferred paring), crackers or chips suitable for your dietary needs.
- Store: Store leftover dip in an airtight container in the refrigerator for up to 5-7 days.
Notes
- To make low FODMAP: use a curry powder that only contains low FODMAP ingredients (some store-bought brands contain garlic or onion and some do not, so check the labels prior to purchasing). Use garlic-infused olive oil instead of garlic powder and lactose-free sour cream.
- Tasting and adjusting seasonings: Refrain from tasting the dip and adjusting its seasonings until after it has chilled for at least 1 hour (preferably 24 hours). It’s amazing how much the curry flavor develops over time. While it may taste good at the onset, adding too much curry can make the flavor overpowering over time.
- Servings: This recipe makes about 1 heaping cup of curry dip, which comes to about eight servings of 2 heaping tablespoons.
- Adapted from my friend Carrie’s mom's recipe, which may have come from a jar of Hellmann's mayo.
- Prep Time: 5 minutes
- Chilling Time: 1 hour
- Category: Snacks
- Method: By hand
- Cuisine: Fusion
Disclaimer: This recipe is for informational purposes only and is not intended as medical or dietary advice. The author is not a medical professional. Nutrition info is an estimate and can vary depending on ingredients and preparation. We follow current guidelines for special diets like low FODMAP, Keto, and Paleo at the time of initial publication, but individual tolerance varies and research is always evolving. It’s up to each reader to check ingredient labels, stay informed with the latest research, and consult their doctor to make informed choices based on their individual needs. Storage times are general recommendations—always follow safe food handling practices. See our Terms of Use for more details.
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