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Curry Dip

January 2, 2014

You know what’s fun? Being the person who brings asparagus and carrots to a party.  Because despite the fact that most people will roll their eyes, or gravitate immediately towards the tastier heavier foods, and despite the fact that it makes you look like a health-obsessed loser—despite all this, deep down, I think most (okay, many) people are grateful that someone brought at least one healthy option to the party. 

Especially during the holidays, when you might have been adding eggnog to your coffee instead of skim milk, every morning from December 1st to December 25th.  Ahem.

But you know what’s not fun?

Bringing a beautiful platter of asparagus, carrots, and curry dip to a party, only to trip over a yard stake, fall on your face, and spill the entire thing before you get to the front door.

Happy New Year!  If 2013 ended with a face plant, I figure 2014 can only go up from there.

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Luckily, before I spilled our beautiful platter of crudité, I did taste it at home, and I’m happy to report that this dip is delicious.  We had a version of it on Christmas Eve, made by my aunt, and I liked it so much that I decided to make it for New Year’s Eve as well.

Curry Dip:

1/2 cup mayonnaise

1/2 cup sour cream

1/2 tsp. garlic powder

1/4 tsp. ginger

1 tbsp. yellow curry powder

Directions:

MIX!

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Couldn’t be easier, right?  We served it with blanched asparagus, some of which I wrapped with prosciutto (fancy!), and crisp, fresh carrot sticks.  Easy, delicious, and (relatively) light.  You could sub the sour cream with greek yogurt if you wanted to go even lighter.

Wish our fellow party-goers could have enjoyed it too.  Oh well. Winking smile

Off to the gym—resolutions, what?

Have a great one!

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