Curry Garlic Dip

From: (Michele Hardy)
Date: Fri, 8 Oct 1993 14:18:30 GMT

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


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