Curry Dip with Crudités

By Kath Dedon

This Curry Dip with Crudités is a flash from the past for me. Because my dad worked for Northwest Airlines, we luckily had the opportunity to fly often and we were often upgraded to first class. This was back in the day when first class food was pretty delicious.

Northwest served this Curry Dip with vegetables to first class passengers in the late ‘60s and/or early ‘70s. It was quite popular. In fact, I think my mom got the recipe from either the Minneapolis Star or the Minneapolis Tribune, the local newspapers at the time. It had been published at the request of a reader.

The Curry Dip became one of mom’s “go-to” recipes when entertaining. The whole “crudités with dip” thing was quite popular at the time, and this dip was better than average.

Flash forward to the early ‘80s when Bob and I were hosting a dinner party. I wanted an easy appetizer to serve so I called mom to get the recipe. I still have the list of ingredients that I wrote down on Bob’s sailing paper.

It had been years since I last made it, but it turns out that Curry Dip with Crudités is just as good as I remember it. It’s great for the upcoming holiday season because it can be made ahead of time and covered and refrigerated until needed. In fact, it probably is best to make it ahead of time so the flavors “marry”.

I kept it simple with carrot sticks, celery sticks, and sugar snap peas, but you could use any raw vegetables that you like. It’s a great way to get your family and friends to eat a serving of vegetables before they even sit down at the table!

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Curry Dip with Crudités

(From a recipe that Northwest Airlines served in first class)

I was tempted to use more curry powder, but I stuck with the recipe. I did use a “hot” curry powder, however. The curry flavor is subtle and works well with the other ingredients.

(print the recipe)

Makes enough dip to easily serve 6 – 8

1 cup mayonnaise

2 teaspoons Heinz chili sauce

½ teaspoon curry powder

1/8 teaspoon dried thyme

½ teaspoon salt

Dash pepper

2 tablespoons tarragon vinegar

1. Whisk all of the ingredients together. (How easy is that?) Cover and refrigerate until serving time.

2. Serve with vegetables of your choice.

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The list of ingredients I wrote down when I called my mom

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