Curry Garlic Veggie Dip
Carl Kleinebecker
ingredients
- 1 pint mayonnaise
- 3 tablespoons chili sauce (the kind in bottle – Heinz, DelMonte, etc) 1 tablespoon curry powder
- 1 tablespoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon grated onion
- 1 tablespoon Worcestershire sauce
directions
- 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.
- 2
Present with an assortment of lightly blanched and raw vegetables.
- 3
This dip will keep refrigerated for 2 to 3 weeks.
notes
From the kitchen of: Ann Kleinebecker
Source: Carl Kleinebecker
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