To every thing there is a season, and here in the south we're welcoming the season of fall. Although temperatures are still hot, spider lilies are blooming, goldenrod and brown-eyed susans are decorating our roadsides, leaves are fading and starting to fall ... and SEC football has begun!
And with the kickoff of football season, thoughts just naturally turn to food, or at least, ours do. Whether tailgating or watching the games at home, there's no way we can watch a game without something to nibble on. Which brings me to the subject of this post ... my mama's Curry Vegetable Dip.
It's easy, delicious, nutritional, and can be prepared ahead of time. It's also a pretty appetizer as you can see in this picture of my breakfast table decorated for a party [click to enlarge] ...
2 Cups Mayonnaise
1-1/2 TBSP Curry Powder
1 TBSP Worcestershire Sauce
3 TBSP Chili Sauce
1/2 Tsp. Garlic Powder
Dash of Black Pepper
1 Small Grated Onion
Mix ingredients and refrigerate for 24 hours.
Serve with raw vegetables cut into bite-size pieces. We use baby carrots, cherry tomatoes, celery, broccoli, cucumbers and even turnips sometimes.
I hope you will try it ... I'm sure it will become one of your favorite party or appetizer recipes.
Geaux TIGERS!
