Bye-Bye Birdy Curry Dip
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Bye-Bye Birdy Curry Dip
2 c Water
1 1/2 t Lemon Juice
1 ea Md Granny Smith Apple
1 c Mayonnaise
1 c Celery; Finely Diced
3/4 c Fresh Pineapple; Crushed, OR
8 1/4 oz Pineapple;Crushed,Drain Well
2 t Curry Powder
1/2 t Salt
1/4 t Black Pepper
1/2 c Cashews; Chopped
1/4 c Blue Cheese; Crumbled, *
* Use Gorgonzola cheese if available otherwise any blue-veined cheese will do.
Mix the water and lemon juice in a small bowl. Slice the Granny Smith apple and put the slices into the lemon water to soak. Set aside. Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well. Fold in the cashews. Remove the apple slices from the lemon water and dice. Stir into the mixture and then stir in the Gorgonzola cheese, blending well. Cover and chill. Makes about 2 cups of dip.
SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes, Scallions, Turnips, Bell Peppers
Continue to:
Related Recipes:
- Baklazhannaya Ikra (Eggplant Caviar Odessa Style)
- Baby Hot Browns
- Bench-Warmer Beer Dip
- Fried Fish Balls
- Crabmeat Appetizer
- Greek Spinach Triangles
My Books
