Appetizers and Snacks
Index
Dips : INDEX
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Appetizers : COLLECTION
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Artichoke Hearts and Prosciutto
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Beer Battered Nuggets
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Croquettes
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Crostini
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Garlic Chips
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Perogies
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Puppy Chow
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Sandwiches, Burgers and Spreads : COLLECTION
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Spinach and Prosciutto En Croute
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Toasted Pumpkin Seeds
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amyl
Appetizers and Snacks
http://www.cs.cmu.edu/~mjw/recipes/appetizers/index.html [12/17/1999 10:35:04 AM]
Curry Garlic Dip
From: mnh@catfish.ocpt.ccur.com (Michele Hardy)
Dat e: Fr i , 8 Oct 1993 14:18:30 GM T
I will be forever grateful to Aunt Shirley for introducing us to this recipe.
A mayonnaise base is seasoned with cury, garlic, and Worcestershire sauce
which blend together for an unusual flavor. This dip is always a smashing
success. It's also fabulous as a sauce for cold steak, pork, or lamb, and
divine with cold, poached shrimp!
1 pint mayonnaise
3 tbsp chili sauce
1 tbsp curry powder
1 tbsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 tbsp grated onion
1 tbsp Worcestershire sauce
1. Combine all ingredients in a large bowl and mix well. Cover and refrigerate
for at least 24 hours, allowing the flavors to blend together. (This dip
will keep refrigerated for 2 to 3 weeks.)
2. Present with an assortment of lightly blanched and raw vegetables.
About 2 cups of dip
Some Favorite Crudites
Artichoke hearts
Asparagus
Broccoli
Carrots
Cauliflower
Celerty
Cherry tomatoes
Cucumber
Mushrooms
Peppers(green, red, yellow and orange) Radishes
Snow Peas
Zucchini
Source(including opening narrative): The Uncommon Gourmet by Ellen Helman
amyl
Curry Garlic Dip
http://www.cs.cmu.edu/~mjw/recipes/appetizers/dip/curry-garlic-dip.html [12/17/1999 10:35:10 AM]
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