Curried Vegetable Dip

Five minutes of stirring and 24 hours of patience. That’s all it takes for this curry-spiked vegetable dip to come together into something far more interesting than the sum of its parts.

The overnight rest isn’t optional. Curry powder tastes sharp and raw when first mixed in, but after a day in the fridge it mellows and blooms, letting the warm spices weave into the creamy mayonnaise base. The ketchup and honey add a sweet undertone that balances the heat from the hot pepper sauce, and grated onion gives a savory depth without any harsh bite.

This is a dip that gets better the longer it sits, so making it two days ahead works even better than one. Serve it cold with sturdy raw vegetables: carrot sticks, bell pepper strips, celery, broccoli florets, and blanched snap peas all hold up well.

Chef Tips

• Grate the onion on the fine side of a box grater so it dissolves into the dip rather than leaving crunchy pieces.
• Taste and adjust the hot sauce after the overnight rest. Flavors meld and sometimes the heat softens, so you may want another dash or two.
• Use a good-quality curry powder. Stale curry powder from the back of the pantry won’t give you much flavor.

Variations

• Greek yogurt lightened: Replace half the mayonnaise with Greek yogurt for a tangier, lighter version.
• Smoky twist: Add a pinch of smoked paprika along with the curry powder for an extra layer of warmth.