Cheese dip sauce

  • Difficulty: easy

  • Time: 5 minutes

  • Servings: 1 People

  • Calories: na

dip curry
The cheese dip for vegetables is a delicious sauce that you should not miss on the Easter lunch table. In addition to the various appetizers, remember to abound with good and fresh vegetables, to be immersed in this creamy goodness. We advise you to combine this recipe with Belgian chicory, or sliced ​​tomatoes, crackers and raw cucumbers or boiled potatoes, carrots and cooked artichokes. You will see that even the least vegetable lovers will not be able to resist our delight.


  • 250 gr of fresh cream cheese
  • 50 gr of mayonnaise
  • 2 tablespoons of sour cream
  • salt
  • White pepper
  • 2 teaspoons of curry
  • spicy paprika
  • 5 sprigs of parsley
  • 1 teaspoon of dry dill
  • 1/4 of a head of watercress
  • chives


1. Sift the cheese and collect it in a bowl. Mix it with the mayonnaise and sour cream, salt, pepper and mix carefully. 2. Divide the mixture into 3 parts. Incorporate in the first part 2 teaspoons of paprika and mix until the sauce is pink. 3. In the second sauce add the curry, which will give it the yellow color. Finally, in the third sauce put the washed dill, parsley, chives and watercress. 4. Take 3 bowls and fill them with the 3 different sauces and serve with the vegetables of your choice.