Sheilas Best 1970s Olive Curry Dip Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
• Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
• Bake at 400 degrees F (200 degrees C) for 10 minutes.

Steps:

• In a medium bowl, whisk the mayonnaise, yogurt, honey and lemon juice until well blended. Whisk in the curry powder, paprika, garlic powder and onion powder; season with salt and pepper. Cover and refrigerate at least 1 hour before serving.

Steps:

• 1. To make in Food Processor: fit processor with chopping blade.
• 2. Put the parsley (whatever will give you about 1/2 cup chopped), 3 to 4 green onions in food processor an pulse a few times to chop.
• 3. remove chop blade (leave the greens in the processor) and fit with the large holed grating blade. Using blade grate 4 ounces of cheddar cheese and grate.
• 4. Remove grating blade, return chopping blade to processor (leave ingredients still in processor)
• 5. Drain olives (Sheila likes Pearl brand, large or medium olives doesn't matter). Don't need to rinse. Place in processor with other ingredients. Pulse maybe 6 or 7 times.
• 6. In a separate bowl, mix together mayo and curry. (Sheila recommends Hellman's/Best food, NOT light version). Curries can vary in strength, flavor and heat. Add curry to your taste. (Sheila uses yellow, mild, bulk grocery brand curry). Do NOT mix the mayo in the food processor.
• 7. Put ingredients from processor into a mixing bowl and mix the curry mayo into the olive mixture.
• 8. Serve with crackers or veggies.

Steps:

• Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.

Steps:

• Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.