CURRY DIP II 
1/2 c. sour cream
3 tbsp. mayonnaise
1/2 tsp. curry powder
1/8 tsp. cayenne pepper
1 tbsp. catsup
1/4 tsp. Worcestershire sauce
Dash of salt
1/2 tsp. garlic powder

Mix all together. Refrigerate at least 4 hours or until next day. Stir before serving. Yield: 1 cup.

 

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