Curry Dip (for raw vegetables)

  • Yield: 1 1/2 cups


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