The 5-Ingredient Dip My Grandma Rachel Made All the Time—Now I Make It Too

The last time my parents visited, they gave me a family heirloom: my Grandma Rachel’s recipe box. Combing through the “Dips” file brought back memories of family gatherings where I’d post up next to the crudité platter and dunk carrot sticks into a bowl of curry dip, my favorite of her appetizers. And since my mom inherited the crudité gene from my grandma, we often had it at home, too.

The funny thing is, I didn’t remember making the dip with anything more than curry powder and mayonnaise. So when I saw the recipe card and its additional ingredients, it felt like I’d uncovered buried treasure, a plussed-up party version of my childhood favorite. I had to make it immediately! 

Why I Love This Recipe

With a dash of savory Worcestershire, sharp scallions, pungent minced garlic, and a little salt and pepper (I like 1/4 teaspoon of each), this is the kind of dip that will have you grazing through a bunch of veggies in no time. It’s bold but not spicy, and my kids like it too.

I love recipes like this, since they’re so easy to put together. You’ll mince some garlic, chop some green onions, then stir everything up in a bowl. That’s it. The dip can be served right away or stored in the fridge for up to five days.

What To Serve With This Curry Dip

Any fresh, crunchy vegetables pair well with the curry dip. My favorites are snap peas, cucumbers, and carrots. My kiddos love cherry or grape tomatoes, so I always include those on the plate. If I’m feeling fancy, I’ll blanch some asparagus, green beans, or Brussels sprouts. Raw cauliflower or broccoli is also great.

You can round out the plate with pita chips or potato chips (ruffled or kettle-cooked ones—something sturdy!) if a heartier snack is required.

How To Make My Grandma Rachel’s Curry Dip

For about 1 cup of dip, you’ll need:

• 1 cup mayonnaise
• 2 teaspoons curry powder
• 1/2 teaspoon Worcestershire sauce
• 2 cloves garlic, minced
• 2 green onions, chopped
• Salt and freshly ground black pepper, to taste
• To garnish: sliced green onion and curry powder, optional

Add the mayonnaise, curry powder, Worcestershire, garlic, and green onions to a small bowl and stir to combine them evenly. Add salt and pepper to taste (I like 1/4 teaspoon of each).

Serve the dip right away or store in the fridge in a tightly lidded container for up to five days. Just before serving, garnish with sprinkles of curry powder and sliced green onions.