- 1 cup mayonnaise
- 3 tablespoons 2% milk
- 5 teaspoons curry powder
- 1/4 teaspoon hot pepper sauce
- In a small bowl, combine all ingredients. Refrigerate for at least 1 hour. Yield: about 1 cup.
Originally published as Curry Mayo Dipping Sauce in Taste of Home February/March 2011, p24
Enjoy this recipe with a sparkling wine.
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