Curry dip briton (for veggies)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mayonnaise |
| 3 | tablespoons | Catsup |
| 1 | tablespoon | Worcestershire sauce |
| 2 | tablespoons | Grated onion |
| 1 | teaspoon | Curry powder |
| ½ | teaspoon | Hot sauce |
| Salt to taste | ||
Directions
Combine all ingredients & mix well. Cover bowl & chill in refrigerator for several days. (This is a fresh vegetable dip. It may be served in 1 large head of cauliflower or 1 head of red cabbage, with the core serving as the base and a cavity cut out for the dip on the opposide side & fresh vegetables surrounding the dip. If you use a red head of cabbage, peel some of the red leaves back to resemble a rose.) MRS. DENNIS STORY
MARVELL, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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