2 c. mayonnaise
1/2 c. sour cream
1/4 tsp. turmeric
1 tbsp. curry powder
1/2 tsp. garlic powder
4 tsp. sugar
1 tsp. salt
2 tsp. lemon juice
1/4 c. minced parsley

Mix ingredients together. Refrigerate for several hours or overnight. Yield: 2 cups. For dipping cauliflower, cherry tomatoes, green onions, shrimp, celery, carrot sticks, and green pepper sticks.