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    Curried Carrot Dip


    Source of Recipe


    Aunt Saunny

    3oz finely grated fresh carrots; 1 pint light sour cream; 2 tbsp apricot preserves. 1 tbsp prepared yellow mustard; 4 tsp curry powder; 1/2 to l tsp bottled crumbled red chilli flakes; Carrot sticks, celery, red pepper sticks.

    Method:
    Mix sour cream, carrots, apricot preserves, mustard, curry powder and chilli flakes. Serve with vegetable dippers. Makes 1-2 pints
 

 

 

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