SPICY CURRY-GINGER DIP
1
8-oz. c a rto n s o u r cre a m
3/4
c u p m a y o n n a ise
2
T b sp . h o n e y
3
to 4 tsp. c u rry p o w d e r
2
to 3 tsp. g ra te d fre sh
g in g e rro o t
to
14
tsp. c a y e n n e p e p p e r
>4
t o /2 tsp. g ro u n d black
p e p p e r
C u rry p o w d e r a n d grated
fre sh g in g e rro o t (o p tio n a l)
V e g e ta b le d ip p e rs
1. In medium bowl whisk together sour cream,
mayonnaise, honey, curry powder, gingerroot,
cayenne pepper, and black pepper. Cover and
refrigerate 4 to 24 hours.
2
.
Sprinkle dip with additional curry powder
and fresh gingerroot. Serve with vegetable
dippers.
M AKES AB O U T 2 CUPS (8 SERVINGS).
GRAND PRIZE Prizes valued at $10,000 will be awarded for the best
Prize Tested Recipe of theyear. See
page 180
fo r details.
P H O TO S ANDY LYONS STYLING JILL LUST
