Linda's Curry Dip
Yield
20 servingsPrep
20 minCook
0 minReady
8 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
mayonnaise
|
|
| ½ | cup |
ketchup
|
|
| ½ | cup |
honey
|
|
| ¼ | cup |
lemon juice
|
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
curry powder
|
|
| 6 |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
mayonnaise
|
|
| 118 | ml |
ketchup
|
|
| 118 | ml |
honey
|
|
| 59 | ml |
lemon juice
|
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
curry powder
|
|
| 6 |
red hot pepper sauce
|
*
|
Directions
Combine all ingredients; refrigerate overnight.
Core one head red cabbage, forming a well; fill with dip.
Serve with sliced raw vegetables.
