Harlequin Dip
Yield
1 servingsPrep
10 minCook
Ready
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sour cream
|
|
| ½ | cup |
mayonnaise
|
|
| ½ | cup |
olives
chopped, ripe |
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ½ | teaspoon |
prepared mustard
|
|
| ½ | teaspoon |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sour cream
|
|
| 118 | ml |
mayonnaise
|
|
| 118 | ml |
olives
chopped, ripe |
*
|
| 5 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
prepared mustard
|
|
| 2.5 | ml |
curry powder
|
|
Directions
Blend sour cream and mayonnaise.
Add remaining ingredients; mix well, cover and refrigerate for 1 hour.
