|by Pillsbury Company|
The most recent edition of The Pillsbury Cookbook, published in October 1989, has been a big hit with booksellers and consumers alike.
1 - 10 of 92 for curry dip
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Marinate broccoli, oil, sugar, vinegar and dillweed for 6 hours or longer. Mix and chill dip ingredients together and chill. Can make this several days ahead.
Combine ingredients and chill several hours or overnight. Serve over cauliflower, carrots, celery, or other vegetables.
Mix and serve with raw vegetables.
Mix curry powder, garlic salt, ... Cover and chill several hours or overnight. Serve with cherry tomatoes and bite-size pieces of other raw vegetables.
In small mixer ... onion, Worcestershire, and curry. Let stand ... creamy. Turn into serving bowl; garnish with chutney. Cover and chill. Serve with crackers.
16 ounce beans ... cook 1 teaspoon curry powder, 1/4 cup ... toast. Use warm pita triangles as dippers with the warm bean dip. Dip is also good with chips.
Variation: Curry Shrimp Dip - omit vinegar ... ingredients and add 1 small can of drained, baby shrimp. Combine all ingredients well. Serve with raw vegetables.
Mix mayonnaise, onion, ... Add 2 tablespoons curry powder, mixing well. ... Serve with raw vegetables such as celery, carrots, green pepper, broccoli, etc.
Soften cream cheese and cream with milk. Blend in curry powder. Fold in chutney. Chill. Serve with crackers or vegetables.
Combine first 3 ... smooth. Add cucumber, curry powder, and garlic ... milligrams cholesterol, 44 milligrams sodium, and 9 milligrams calcium per tablespoon.
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