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Curry Dip with Assorted Vegetables

Makes: 8 servings

Ingredients:

1 cup mayonnaise
1 cup sour cream
1 Tbsp. soy sauce
1 Tbsp. Madras or other curry powder
1/2 tsp. cayenne pepper
1/4 tsp. minced garlic
1/4 tsp. minced ginger
1/2 lb. asparagus spears, blanched
1 English cucumber
1/2 lb. jicama, peeled
1/2 lb. sugar snap peas\raw
1/2 lb. baby carrots

Cooking:

1. Combine dip ingredients (mayonnaise, sour cream, soy sauce, curry powder, cayenne, garlic, and ginger) in medium bowl; mix well. Cover and refrigerate until ready to serve.

2. Cut cucumber and jicama into sticks about 3-inches long and 1/2-inch wide. Arrange all vegetables on a serving platter. Serve with chilled dip.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005