How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Curry Dip for Veggies (Recipe from the 60's)?

You need 7 ingredients. The key ingredients include: 1 pint mayonnaise, 3 tablespoons onions, grated (The juice from grating makes a difference.), 3 tablespoons ketchup, 3 tablespoons honey, and more.

Is Curry Dip for Veggies (Recipe from the 60's) suitable as snacks & appetizers?

Yes, Curry Dip for Veggies (Recipe from the 60's) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Curry Dip for Veggies (Recipe from the 60's)?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curry Dip for Veggies (Recipe from the 60's) Recipe

Name: Curry Dip for Veggies (Recipe from the 60's)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint mayonnaise; 3 tablespoons onions, grated (The juice from grating makes a difference.); 3 tablespoons ketchup; 3 tablespoons honey; 3 teaspoons lemon juice; 3 teaspoons curry powder; 3 drops Tabasco sauce

Curry Dip for Veggies (Recipe from the 60's) – a delicious recipe with mayonnaise, onions, ketchup, honey, lemon juice, curry powder. Easy to follow and perfect for any occasion.

Serves 4 Snacks & Appetizers

Servings: persons

1 pint mayonnaise
3 tablespoons onions, grated (The juice from grating makes a difference.)
3 tablespoons ketchup
3 tablespoons honey
3 teaspoons lemon juice
3 teaspoons curry powder
3 drops Tabasco sauce

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
221 kcal
Category
Snacks & Appetizers

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Curry Dip for Veggies (Recipe from the 60's)

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