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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