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Cocktail Curry Dip

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Ingredients
  Butter 1⁄2 Cup (8 tbs)
  Green onion 1 , minced
  Flour 2 Tablespoon
  Chopped crystallized ginger 3 Tablespoon
  Chopped peeled apple 1⁄2 Cup (8 tbs)
  Curry powder 2 Teaspoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Cayenne 1 Dash
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean

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4.2
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2098 Calories from Fat 1119

% Daily Value*

Total Fat 127 g194.7%

Saturated Fat 82.6 g412.9%

Trans Fat 0 g

Cholesterol 295.3 mg98.4%

Sodium 2727 mg113.6%

Total Carbohydrates 223 g74.5%

Dietary Fiber 13.8 g55.2%

Sugars 128.3 g

Protein 29 g58.9%

Vitamin A 208.3% Vitamin C 182.7%

Calcium 102.5% Iron 87.6%

*Based on a 2000 Calorie diet

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Cocktail Curry Dip Recipe