Yield: 6 Servings
|1 cup||Commercial sour cream|
|1 tablespoon||Chopped fresh parsley|
|2 teaspoons||Curry powder|
|1 teaspoon||Freshly squeezed lemon juice|
|½ teaspoon||Worcestershire sauce|
|½||Clove garlic; crushed|
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, .