Curry Dip #2
Yield
4 servingsPrep
10 minCook
0 minReady
70 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
mayonnaise
no dressing |
*
|
| 1 | dash |
worcestershire sauce
|
*
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | tablespoon |
curry powder
|
|
| 1 | x |
seasoning
undefined |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
mayonnaise
no dressing |
*
|
| 1 | dash |
worcestershire sauce
|
*
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
curry powder
|
|
| 1 | x |
seasoning
undefined |
* |
Directions
Mix all ingredients together and serve with fresh vegetables.
Let stand in refrigerator for 1 hour before serving; tastes better chilled.
