curry dip
The original version of this recipe came from the home economist (many years ago) at the Wisconsin Gas Company as part of a food story on nutritious appetizers for New Years Eve.
prep time
10 Min
cook time
method
Refrigerate/Freeze
yield
2 Cups
Ingredients
- 2 teaspoons curry powder
- 1 1/2 teaspoons garlic salt
- 2 tablespoons granulated sugar
- 2 teaspoons prepared horseradish
- 2 teaspoons grated onion
- 2 tablespoons cider vinegar
- 1 cup sour cream
- 1 cup mayonnaise
- - cherry tomatoes
- - raw vegetables in bite size pieces
How To Make curry dip
-
Step 1Mix curry powder, garlic salt, sugar, horseradish, onion and vinegar. Add sour cream and mayonnaise, mix well. Cover and chill several hours or overnight
-
Step 2Serve with cherry tomatoes and bite size pieces of other raw vegetables such as cauliflower, broccoli, mushrooms, carrots, celery, green and red peppers, asparagus, kohlrabi and rutabaga
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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