CURRY DIP (FOR RAW VEGETABLES) 
2 c. sour cream
1/2 c. mayonnaise
2 cloves garlic, crushed
1/4 c. parsley flakes
2 tbsp. curry powder
2 tsp. lemon juice
1/4 tsp. turmeric
4 tsp. sugar or to taste
Salt as necessary

Blend ingredients and refrigerate overnight.

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