Ingredients Jump to Instructions ↓

  1. 1 Mayonnaise

  2. 3 tablespoons 45ml Chili sauce

  3. 1 tablespoon 15ml Curry powder

  4. 1 tablespoon 15ml Garlic powder

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1/4 teaspoon 1 1/3ml Pepper

  7. 1 tablespoon 15ml Grated onion

  8. 1 tablespoon 15ml Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions I will be forever grateful to Aunt Shirley for introducing us to this recipe. A mayonnaise base is seasoned with curry, 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!

  2. 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 Celery Cherry tomatoes Cucumber Mushrooms Peppers(green, red, yellow and orange) Radishes Snow Peas Zucchini


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