Curry Dip (for raw vegetables)

  • Yield 1 1/2 cups


1 1/3 cups mayonaise (we like Best Foods)
2 tablespoons ketchup
2 tablespoons honey
2 tablespoons grated onion
1 pinch salt
1 tablespoon lemon juice
6-7 drops Tabasco sauce
1 teaspoon curry powder


  1. Combine all ingredients in a bowl.  Can be served immediately, but for best flavor, chill in refrigerator for several hours allowing flavors to blend.
  2. Serve as a dip with raw vegetables such as carrots, celery, broccoli, jicama, and cauliflower.



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