Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Commercial sour cream |
| ½ cup | Mayonnaise |
| 1 tablespoon | Chopped fresh parsley |
| 2 teaspoons | Curry powder |
| 1 teaspoon | Freshly squeezed lemon juice |
| ½ teaspoon | Worcestershire sauce |
| ½ \N | Clove garlic; crushed |
| ¼ teaspoon | Salt |
Blend all ingredients until smooth; chill. Serve as dip for cooked beef, chicken or shrimp. Yield: 1-½ cups.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .