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Dip, Curry II (P, TNT)
Source: Tipworld
Yield: 1 cup

1 tsp. vinegar
1 tsp. onion flakes
1 tsp. curry powder
1 tsp. garlic salt
2 tsp. horseradish
1 cup mayonnaise

Mix all ingredients until well combined. Cover and chill at least 6 hours or overnight.

Poster's Notes:
This dip has a bite and a lot of flavor. Its taste goes far beyond the standard dip varieties; it's marvelous with all types of vegetables. Note that you may want to use reduced-fat or even fat-free mayonnaise.

Posted by Julie Kalker

Nutritional Info Per Serving: Per tablespoon: 100 cal, 11.7g fat, 5mg cholesterol, .3g carbohydrates, .1g fiber, .2g protein, 207mg sodium