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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Curry Dip for Vegetables Recipe

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This recipe for Curry Dip for Vegetables is from The Johnson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup mayonnaise
11/2 tablespoon curry powder
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
pinch of cayenne to taste
Directions:
Directions:
Mix all ingredients together. Refrigerate for a half hour or more to let the flavours blend. Serve with a variety of vegetables for dipping.
Personal Notes:
Personal Notes:
Pat's Curry Powder (recipe in this book) works well
You can substitute some sour cream or yogurt for some of the mayonnaise.

 

 

 

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