Curried Vegetable Dip
INGREDIENTS
- Servings: 4
- 1/2 cup sour cream or plain non-fat yogurt
- 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 scallion, trimmed and finely chopped
- Garnish: scallion greens, sliced diagonally
DIRECTIONS
- Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.
- Dip can be made 2 days ahead and chilled, covered.