Curry dip for vegetables

I love creamy curry dip for vegetables and have been trying to perfect the perfect dip for a while. Joe is not a big fan of mayo, so I needed to find a recipe that had more sour cream than mayo.  The kids (especially Josie) love this dip, and it’s a surefire way to get the whole family, including the hubby, to eat some raw veggies. I especially like it with cucumber sticks (I usually peel the cucumbers because I hate the texture and bitterness of the skin), but it also tastes good with carrots, cauliflower, or slightly cooked asparagus. I imagine it would be quite tasty with a cooked and chilled artichoke, though I’ve never tried it.

Karen’s Favorite Curry Dip

1/2 c. sour cream
3 tbsp. mayonnaise
heaping 1/2 tsp. curry powder
1/8 tsp. cayenne pepper (a little less if it’s brand new)
1 tbsp. ketchup
1/4 tsp. Worcestershire sauce
Dash of salt
1/2 tsp. garlic powder

 Simply mix all the ingredients together. Refrigerator, preferably for at least four hours, though I’ve used it within 30 minutes of making it. Stir it before serving. This recipe makes about one cup. It’ll keep for 3-4 days.