Spicy Herb Dip:
1 c. mayonnaise
½ c. plain yogurt
1 tbsp. finely chopped parsley
1 tbsp. finely chopped chives
1 tsp. chopped fresh dill or ½ tsp. dried dill weed
¼ tsp. salt
⅛ tsp. curry powder
1-½ tsp. lemon juice
½ tsp. Worcestershire sauce
2 tsp. capers, drained and chopped
Combine all ingredients. Cover and refrigerate up to three days before use, allowing flavors to mellow. Yields 1-½ c. dip.
Tip: For a great sandwich spread, combine leftover dip with well-drained canned salmon, tuna, or shredded chicken.
Tomorrow: Smoked Oyster Dip and Spread