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.