From Paulette Vickery's Recipe Collection

Ginger Curry Dip

appetizers

1 tablespoon salad or olive oil
1 each bunch green onions, sliced
1 each garlic clove, crushed
1 teaspoon grated peeled ginger root
1 tablespoon curry powder
1/2 teaspoon marjorum leaves
1/2 teaspoon thyme leaves
8 oz sour cream, or 1 cup
3/4 cup mayonaise
1/2 teaspoon salt
1/8 teaspoon pepper

In 2 quart sauce pan over medium heat in hot oil cook green onions, garlic, and ginger for 2 minutes. Stir in curry powder, marjorum, and thyme and cook 1 minute. Remove sauce pan from heat, cool slightly. In blender at medium speed or in food processor with knife blade attached, blend sour cream, mayonaise, salt, pepper, and green onion mixture until smooth. Pour sauce into small bowl. Cover and refrigerate, at least 2 hours to blend flavors. Makes about 2 cups.

Yield: 60 servings





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