Chips and dip is my snack of choice when I need something to munch on while I watch TV. It’s impossible to binge watch The Great British Bake Off (or Baking Show – call it what you will) on Netflix without a snack, for obvious reasons. What I’m dipping my chips in changes all the time, depending on what I’m feeling. There are the obvious choices, like guacamole, salsa, queso, sour cream and onion dip – you get the idea. And then there are the dip options that are completely unique and invented by my dad for the sole purpose of being gobbled down with a new episode of your favorite show. I don’t know if he’ll appreciate that I’ve named his creation Sunshine Curry Dip, but I think that’s really the best way to describe it.

This recipe starts with a base of sour cream and Greek yogurt, although I imagine you could use all sour cream or all Greek yogurt, with similar results. It’s got a good amount of curry powder, sriracha, white balsamic vinegar, and a little turmeric. White balsamic vinegar is better for this recipe than a regular balsamic vinegar, because it’s milder, doesn’t overwhelm the other flavors, and doesn’t discolor the other ingredients. You could potentially sub white wine vinegar for the white balsamic, although I will admit I haven’t tested it.

The last ingredient, and also a key component of naming this recipe, is a dash of Spice & Tea Exchange’s Sunshine Spice Blend. There’s not really a substitute for this blend that I’m aware of. It adds an interesting combination of ginger and citrus notes that combine with the curry for a unique flavor twist. The result of all of this is a light, tangy, slightly spicy, curry-infused cream that you will never be able to stop eating. I had to physically remove myself from the bowl in the photos to keep from eating all of it as soon as I was done taking the pictures.

(Not sponsored – My bottle was from Ocean City and not Florida, like the ones I’ve linked to, but they’re the same product).

I take a lot of the photos for this blog in my parent’s kitchen, because my tiny apartment kitchen doesn’t really satisfy my cooking needs. Often I’ll take home some of the food I’ve made for a post for dinner/dessert. My parents wouldn’t let me take any of the remaining Sunshine Curry Dip home, because they wanted it all for themselves. Luckily for them, I know the recipe now.

This dip is a great choice if you just want something a little more unusual, or if you’ve eaten chips and guac for dinner too many days in a row and need a change. It can be made spicier or milder with small adjustments to the proportions of sriracha to yogurt, and it goes well with a variety of dipping implements. My parents like it with Jackson’s Honest Sweet Potato Chips; I prefer tortilla chips or celery. Whatever you’re dipping in it, I assure you that you’ll become just as hopelessly addicted as I am. This is a dip that you can take to all those summer parties coming up, and know that you won’t find another bowl of the same thing already on the table. Unless of course you and all your friends read here, in which case, hello, and thanks for stopping by. Let me know if you need the location for the support group of people who made this dip, ate it all, and are suffering from withdrawal.

Sunshine Curry Dip

Ingredients

1 1/2 cups sour cream 323g
6 Tbsps Greek yogurt 75g
1 1/2 tsp sriracha
1 1/2 tsp curry powder
1/4 tsp turmeric
2 tsps white balsamic vinegar
1/2 tsp Sunshine Spice Blend

Instructions

Combine all ingredients and stir until well mixed. Dip with your favorite chips or veggies!