Curried Carrot Dip

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Curried Carrot Dip

 

1 cup finely chopped or grated fresh carrots, from 2 or 3 large carrots

1 cup sour cream

2 tbsps. apricot preserves

1 1/2 tsps. prepared mustard

1 tbsp. curry powder

1/2 tsp. red pepper flakes

1/8 tsp. chili powder

hot pepper sauce to taste

vegetable or snack-food dippers

 

Combine carrots, sour cream, preserves, mustard, curry powder, pepper flakes,

chili powder and hot pepper sauce. Chill to blend flavors. Serve with vegetable

or snack-food dippers.

Serve this carrot dip with sticks of celery or bell pepper or cirn chips as

dippers.

Yields about 2 cups.