Curry Garlic Dip
Yield
2 cupsPrep
15 minCook
?Ready
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
mayonnaise
|
*
|
| 3 | tablespoons |
chili sauce
|
|
| 1 | tablespoon |
curry powder
|
|
| 1 | tablespoon |
garlic powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
onions
grated |
|
| 1 | tablespoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
mayonnaise
|
*
|
| 45 | ml |
chili sauce
|
|
| 15 | ml |
curry powder
|
|
| 15 | ml |
garlic powder
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
onions
grated |
|
| 15 | ml |
worcestershire sauce
|
|
Directions
A mayonnaise base is seasoned with curry, garlic, and Worcestershire sauce which blend together for an unusual flavor.
This dip is always a smashing success.
It's also fabulous as a sauce for cold steak, pork, or lamb, and divine with cold, poached shrimp!
Combine all ingredients in a large bowl and mix well.
Cover and refrigerate for at least 24 hours, allowing the flavors to blend together.
(This dip will keep refrigerated for 2 to 3 weeks.)
Present with an assortment of lightly blanched and raw vegetables.
