This is a must-have dip for summer barbecues. My aunt got the recipe from a neighbour, but Aunt Ann has been making this dip for so long that I’m giving her credit for it. My mom used to make it to serve with beef fondue in the 1970s. Nowadays we use it with vegetables or chips, on salads or even on hamburgers (although I still love a good fondue). I use reduced-fat mayonnaise and sour cream, and it tastes awesome.
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp. basil
- 1/2 tsp salt
- 1/2 tsp. curry powder
- 1 tbsp. parsley flakes
- 1 tbsp. grated onion
- 1 1/2 tsp. lemon juice
- 1/2 tsp. Worcestershire sauce
Just mix together and refrigerate!
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