Bye-Bye Birdy Curry Dip

Recipe Ingredients

2 cups	474ml	Water
1 1/2 teaspoons	7.5ml	Lemon juice
1		Granny smith apple
1 cup	237ml	Mayonnaise
1 cup	110g / 3.9oz	Celery - finely diced
3/4 cup	109g / 3.8oz	Fresh pineapple; crushed - or
8 1/4 oz	234g	Pineapple; crushed - drain well
2 teaspoons	10ml	Curry powder
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1/2 cup	73g / 2.6oz	Cashews - chopped
1/4 cup	36g / 1.3oz	Blue cheese; crumbled - *

Recipe Instructions

* Use Gorgonzola cheese if available otherwise any blue-veined cheese will do.

Mix the water and lemon juice in a small bowl. Slice the Granny Smith apple and put the slices into the lemon water to soak. Set aside.

Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well.

Fold in the cashews. Remove the apple slices from the lemon water and dice. Stir into the mixture and then stir in the Gorgonzola cheese, blending well. Cover and chill.

Makes about 2 cups of dip.

SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes, Scallions, Turnips, Bell Peppers

Source:
Mark Scheffler [email protected]

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