Banana curry dip
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | Onion, finely chopped | |
| 1 | Banana | |
| 1 | tablespoon | Curry powder |
| ½ | cup | Water |
| 1 | tablespoon | Apricot jam |
| ½ | cup | Sour cream |
| ½ | cup | Mayonnaise |
| ½ | teaspoon | Salt |
Directions
Absolutely delicious with crunchy vegetables, this is also great with crackers, chicken fingers and wings.
pepper
In saucepan, melt butter over medium heat; cook onion for 3 minutes, or until softened but not browned. Push to side of pan. Thickly slice banana. Add to pan and cook for 1 minutes. Add curry powder and cook for 1 minute, stirring all ingredients together. Add water and bring to boil; reduce heat and simmer for 10 minutes or until thickened and liquid is reduced by half. Remove from heat; stir in jam. Transfer to food processor or blender; process until smooth. Add sour cream,mayonnaise, salt, and pepper to taste; process just until combined. (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before serving.) Makes 2 cups.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
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