Retro Aussie Curried Egg Dip
A creamy Retro Aussie Curried Egg Dip made with just four simple ingredients. This old school party favourite takes five minutes to prepare, firms up beautifully in the fridge and is always the first dip to disappear at BBQs, Christmas and family gatherings.
Ingredients
- 300g tub sour cream (Do NOT use light sour cream)
- 40g packet French onion simmer soup (Do NOT use salt reduced)
- 2-3 teaspoons curry powder
- 2 hardboiled eggs, roughly chopped
TO SERVE
- Crackers of choice
- Vegetable crudités
Instructions
- Place all ingredients into a bowl and stir until thoroughly combined.
- Cover and chill for at least 1 hour before serving.
- Serve with your choice of crackers and/or vegetable crudités
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Sour Cream
Use full fat sour cream only. Light sour cream will not thicken properly and the dip may turn runny. For best results, use a good quality brand rather than home brand varieties, as texture can vary. - French Onion Soup Mix
Do not use salt reduced soup mix. It affects how the dip sets and can result in a thinner consistency. A regular French onion simmer soup mix works best. - Curry Powder
Start with two teaspoons for a mild flavour. If you prefer a stronger curry taste, add a little more and adjust to suit your preference. - Make Ahead
This dip is best made at least one hour before serving to allow it to firm up. The flavour deepens after a few hours in the fridge and it often tastes even better the next day. - Storage
Store in an airtight container in the fridge for up to 3 to 4 days. Not suitable for freezing.