Cocktail Curry Dip Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Green onion | 1 , minced | |
| Flour | 2 Tablespoon | |
| Crystallized ginger | 3 Tablespoon, minced | |
| Apple | 1/2 Cup (16 tbs), chopped | |
| Curry powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Dash cayenne | ||
| Milk | 2 Cup (16 tbs) | |
| 1/2 cup moist shredded coconut | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Cream | ||
| Flowerets of cauliflower, broccoli, zucchini and celery sticks; carrot and pepper slices; and radishes and cherry tomatoes | ||
Directions
Heat butter in skillet and saute onion until tender, stirring.
Blend in flour and when mixture bubbles, add ginger, apple, curry, salt, sugar, clove and cayenne.
Slowly stir in milk.
Cook and stir until sauce thickens.
Cover and cook over low heat 30 minutes.
Chill
Blend in flour and when mixture bubbles, add ginger, apple, curry, salt, sugar, clove and cayenne.
Slowly stir in milk.
Cook and stir until sauce thickens.
Cover and cook over low heat 30 minutes.
Chill
Chef
