- 51. CURRY DIP
- Put ingredients in blender and mix well. Serve with carrots, celery, cauliflower, etc.
Ingredients: 7 (onion .. sauce .. tabasco ...)
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- 52. CURRY DIP
- Combine all ingredients in bowl. Mix well. Serve with 1 cup raw vegetables.
Ingredients: 7 (onion .. salt .. sauce .. yogurt ...)
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- 53. HONEY CURRY DIP
- Whirl in blender. Add:
Ingredients: 8 (honey .. juice .. mayonnaise .. onion .. salt .. sauce ...)
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- 54. CURRY DILL DIP
- Mix all ingredients. Let stand at least 1 hour in refrigerator. Serve with crisp raw vegetables, chips, and pretzels.
Ingredients: 7 (cream .. flakes .. mayonnaise .. onion .. salt ...)
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- 55. CURRY PINEAPPLE DIP
- Slice one fresh pineapple lengthwise. Hollow out one half and drain the pineapple. In a blender whip: Chill and serve in pineapple half. Top with ...
Ingredients: 6 (almonds .. cheese .. chutney .. mustard .. pineapple ...)
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- 56. HOT CURRY DIP
- Cream all of the above. Add: Mix all ingredients together and place in small oven proof baking dish (lightly greased). Bake at 350 degrees for ...
Ingredients: 9 (accent .. cheese .. cream .. finely .. milk ...)
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- 57. CURRY DIP (FOR RAW VEGETABLES)
- Blend ingredients and refrigerate overnight.
Ingredients: 9 (cream .. flakes .. juice .. mayonnaise .. necessary ...)
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- 58. CURRY DIP
- Combine mayonnaise, sour cream and lemon juice. Add other ingredients. Chill 24 hours. Serve on crackers or raw vegetables, ie celery, peppers, ...
Ingredients: 12 (chives .. cream .. juice .. mayonnaise .. mustard ...)
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- 59. CURRY VEGETABLE DIP
- Mix together and refrigerate.
Ingredients: 6 (juice .. mayo .. onion .. salt ...)
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- 60. LOW CAL YOGURT CURRY DIP
- Blend all ingredients together. Chill for at least an hour to allow flavors to blend. Serve with raw vegetables.
Ingredients: 7 (juice .. parsley .. salt .. sauce .. sugar .. yogurt ...)
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