Banana Curry Dip
Absolutely delicious with crunchy vegetables, this is also great with crackers, chicken fingers and wings.
Yield
2 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | each |
onions
finely chopped |
|
| 1 | each |
bananas
|
|
| 1 | tablespoon |
curry powder
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
apricot preserves (jam)
|
|
| ½ | cup |
sour cream
|
|
| ½ | cup |
mayonnaise
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 1 | each |
onions
finely chopped |
|
| 1 | each |
bananas
|
|
| 15 | ml |
curry powder
|
|
| 118 | ml |
water
|
|
| 15 | ml |
apricot preserves (jam)
|
|
| 118 | ml |
sour cream
|
|
| 118 | ml |
mayonnaise
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
Directions
In saucepan, melt butter over medium heat; cook onion for 3 minutes, or until softened but not browned. Push to side of pan. Thickly slice banana. Add to pan and cook for 1 minutes. Add curry powder and cook for 1 minute, stirring all ingredients together. Add water and bring to boil; reduce heat and simmer for 10 minutes or until thickened and liquid is reduced by half. Remove from heat; stir in jam.
Transfer to food processor or blender; process until smooth. Add sour cream, mayonnaise, salt, and pepper to taste; process just until combined. (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before serving.)
Makes 2 cups.
