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Dip, Banana Curry (D, TNT)
Source: "No More Fat Bears," by Penn Collins
Serves: 2 cups

1 tbsp. butter (I use the fat free butter flavored spray)
1 onion, finely chopped
1 banana
1 tbsp. curry powder
1/2 cup water
1 tbsp. apricot jam
1/2 cup sour cream
1/2 cup mayonnaise
1/2 tsp. salt

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.)

Poster's Notes:
Use fat-free sour cream and fat-free mayo if you like... a very unique flavor.

Posted by Penn Collins

Nutritional Info Per Serving: N/A