Curry-Yogurt Dip
This curry-yogurt dip is an elegant and refreshing way to have serve your vegetables. I really like this combination of the earthy asparagus and the lemony curry-yogurt dip. This dip was originally made with mayo only but mixing the two, half mayo and half yogurt gives you the best of both worlds. The creaminess from the mayo an the tang from the yogurt makes for a refreshing dip. The stalks on the asparagus are peeled with a potato peelers before you blanch them. This gives a vibrant green color and a nice feel when you bite into the asparagus not to mention putting in that little extra effort makes for a lovely presentation.
Ingredients:
- 1 asparagus recipe from sun-dried tomato aioli and asparagus
- 1/2 cup Greek yogurt
- 1/2 cup mayo
- 2 Tsp curry powder
- 3 Tbsp olive oil
- 1 Tbps Rice wine vinegar
- 1 Tbsp champagne vinegar
- Juice from 1/4 lemon
- A few dashes of Tabasco (optional)
Directions:
- Place all the ingredients in a large mixing bowl and whisk
- Place into a small serving bowl and refrigerate for 1 hour to let the spices develop together
- Serve with large room temperature asparagus
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