Curry dip for crudits
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | cups | Mayonnaise |
3 | teaspoons | Ketchup |
3 | teaspoons | Honey |
3 | teaspoons | Grated onion |
1½ | teaspoon | Curry powder |
1 | dash | Salt |
7 | drops | Hot Sauce (a Cayenne Pepper Sauce) |
Directions
from Barbara Wasser's Kosher Kitchen 1. Mix all ingredients.
2. Refrigerate several hours.
3. Serve with fresh vegetables. HINT: This recipe is parve but it may be made for dairy by substituting 1 cup sour cream or plain yogurt for 1 cup of the mayonnaise. Of course the lower fat varieties are always an option.
Posted to JEWISH-FOOD digest V97 #024 by swass@... (Barbara & Steve Wasser) on Jan 21, 1997.
Related recipes
- Blue cheese dip with crudits
- Crudites with mediterranean relish
- Crudites with vomit vinaigrette
- Goat cheese dip with \"primary\" crudites
- Green and white crudites with herbed anise dip
- Green crudites with lemon thyme vinaigrette - bon appetit
- Guacamole with chips and crudite's
- Kohlrabi crudites
- Marinated crudits aoli
- Pesto dip with toasted baguette slices and crudites
- Red pepper baskets w/crudites
- Remoulade with vegetable crudites
- Rice & white bean salad with minced crudite
- Rice and white bean salad with minced crudites
- Salmon mousse with salmon roe and crudites
- Skeleton crudite
- Spicy winter crudite
- Sun-dried tomato aioli dip with crudites
- Tricolor crudites platter
- Vegetable crudite