I created this dip on our cruise of the Bahamas for a potluck at Compass Cay. I think it was a hit, especially when the owners son said he could sit down and eat the whole bowl.
Curry Dip for Vegetables or Crackers
1 cup of mayonnaise
1 cup of Greek yogurt
4 ounces of cream cheese
1 tablespoon rice wine vinegar
1 tablespoon grated shallot
1 tablespoon Curry Garlic Blend
1 tablespoon Garlic Garlic
1 tablespoon prepared mustard
10 dashes of hot sauce (to taste)
Blend ingredients together and refrigerate 1 hour or overnight to allow flavors to combine.