(Bold. Smoky. German street food, turned into a shareable dip.)
This dip takes the heart of Berlin street food — currywurst sauce — and turns it into something you’ll want to scoop with thick, golden potato wedges. Tangy, spicy, tomato-rich, and totally messy in the best way. No perfection. Just sauce and crisp edges.
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📝 Ingredients (serves 2–4):
For the currywurst dip: • ½ cup ketchup • 1 tbsp tomato paste • 1 tbsp curry powder • 1 tbsp apple cider vinegar • 1 tsp paprika (smoked or sweet) • 1 tsp sugar • ½ tsp garlic powder • Optional: a pinch of chili flakes or cayenne • 1 tbsp water (to thin slightly)
For the rustic wedges: • 2 large potatoes, skin on • 1–2 tbsp olive oil • Salt & black pepper • Optional: paprika or garlic powder
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🔥 Instructions: 1. Make the dip: In a saucepan over low heat, combine all dip ingredients. Simmer for 5–8 minutes until thick, glossy, and slightly spicy. Adjust to taste — more curry or vinegar if you like it punchy. 2. Prep the potatoes: Cut potatoes into thick wedges. Toss with oil, salt, pepper, and optional spices. Roast at 425°F (220°C) for 35–40 minutes until golden and crisp on the outside, soft on the inside. 3. Serve it bold: Spoon the warm curry dip into a small bowl. Serve surrounded by the wedges on a tray or rustic board. Let the smudges happen. Let the sauce drip.
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