Banana Curry Dip Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
1: Onion, finely chopped
1: Banana,
1 tbsp: Curry powder,
1/2 cup: Water,
1 tbsp: Apricot jam,
1/2 cup: Sour cream,
1/2 cup: Mayonnaise,
1/2 tsp: Salt,
Directions:
Absolutely delicious with crunchy vegetables, this is also great with
crackers, chicken fingers and wings.
pepper
In saucepan, melt butter over medium heat; cook onion for 3 minutes,
or until softened but not browned. Push to side of pan. Thickly slice
banana. Add to pan and cook for 1 minutes. Add curry powder and cook
for 1 minute, stirring all ingredients together. Add water and bring
to boil; reduce heat and simmer for 10 minutes or until thickened and
liquid is reduced by half. Remove from heat; stir in jam. Transfer to
food processor or blender; process until smooth. Add sour
cream,mayonnaise, salt, and pepper to taste; process just until
combined. (Can be covered and refrigerated for up to 1 day. Let stand
at room temperature for 30 minutes before serving.) Makes 2 cups.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
Source from luhu.jp
crackers, chicken fingers and wings.
pepper
In saucepan, melt butter over medium heat; cook onion for 3 minutes,
or until softened but not browned. Push to side of pan. Thickly slice
banana. Add to pan and cook for 1 minutes. Add curry powder and cook
for 1 minute, stirring all ingredients together. Add water and bring
to boil; reduce heat and simmer for 10 minutes or until thickened and
liquid is reduced by half. Remove from heat; stir in jam. Transfer to
food processor or blender; process until smooth. Add sour
cream,mayonnaise, salt, and pepper to taste; process just until
combined. (Can be covered and refrigerated for up to 1 day. Let stand
at room temperature for 30 minutes before serving.) Makes 2 cups.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
Source from luhu.jp
Tags
Dips