Cocktail Curry Dip
23 Aug 2010
|Butter||1⁄2 Cup (8 tbs)|
|Green onion||1 , minced|
|Chopped crystallized ginger||3 Tablespoon|
|Chopped peeled apple||1⁄2 Cup (8 tbs)|
|Curry powder||2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Moist shredded coconut||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Cauliflower flowerets||1⁄4 Cup (4 tbs)|
|Broccoli flowerets||1⁄4 Cup (4 tbs)|
|Zucchini||1⁄4 Cup (4 tbs)|
|Celery sticks||1⁄4 Cup (4 tbs)|
|Carrot slices||1⁄4 Cup (4 tbs)|
|Pepper slices||1⁄4 Cup (4 tbs)|
|Radishes||1⁄4 Cup (4 tbs)|
|Cherry tomatoes||1⁄4 Cup (4 tbs)|
Put chilled sauce into blazer pan and set over hot water in pan.
When thoroughly hot, add coconut and lemon juice.
Cream may be added if consistency is too thick.
Cocktail Curry Dip Recipe