Curried Vegetable Dip
From Gourmet magazine
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 scallion, trimmed and finely chopped
Garnish: scallion greens, sliced diagonally
- Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.
Makes about 1 1/2 cups.
Make ahead: dip can be made 2 days ahead and chilled, covered.
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