Curry dip for crudits

Yield: 1 Servings

Measure 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)

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.

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