It’s been part of the family food lexicon for so long, I honestly can’t remember who it was back during my high school years that introduced by family to what we’ve come to call Bebe’s Curry Mayo and Dip.
Long ago (and before we knew better) we stirred this together with either Miracle Whip or the Southern staple Duke’s Mayo, though it’s even far better with a freshly homemade avocado oil (or olive oil) mayo – here’s the absolutely fool-proof method we use that takes all of three minutes start to finish to make it at home.
This dip is perfect for a serving alongside a big tray of freshly sliced vegetables; you’ll laugh but my favorite with it has always been thinly sliced raw turnips, though it’s sublime on radishes, bell peppers, raw cauliflower or broccoli, and just about another other raw vegetable you’d care to snack or dine on.
If you can stir, you can make this in just a minute or two. And be prepared to adjust the ingredient amounts to suit your or your family’s tastes – we always add more onion, more curry, and a sprinkle of crushed red pepper flakes.
By the way, it’s incredible slathered across that cold grilled chicken you were saving for lunch tomorrow…
1 cup homemade avocado oil mayo (or your fave store brand)
1/4 sweet onion, grated (may want more)
1-2 tbsp good, fresh curry powder
1-2 tsp of your favorite hot sauce
Optional: 1/2 to 1 tsp crushed red pepper flakes
A big plate of vegetables of your choice
This one couldn’t be easier, even if you’re whipping up a fresh batch of avocado oil (or olive oil) mayo with your immersion blender at home.
Grate in the onion, add 1 tbsp of curry powder, and a big splash of hot sauce, stir well, and then taste for spice.
We always add more curry, though note that as the dip rests, the curry flavor intensifies.
Keeps tightly covered in the fridge for up to a week.
Enjoy.
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