Crudités with Indian Curry Dip
Bland, boring broccoli florets and carrot sticks have given crudités a bad rap. But when you serve crudités with interesting flavors, colors, and shapes and a scrumptious dip, your guests will devour them. Our mom turned us on to this dip. She found the original recipe in a Southern Living Party Cookbook that’s almost as old as we are. Good recipes survive forever!
For the crudités
1 red bell pepper
For the dip
1/2 cup mayonnaise
Prepare the dip
Mix all the ingredients together in a bowl. Add salt and pepper to taste.
Prepare the crudités
Quarter the peppers and remove the core, seeds, and ribs. Cut each quarter in half diagonally so you have two triangles, each with a curved base.
All the vegetables can be cut and blanched (if necessary) 1 day ahead. Keep them in the refrigerator loosely wrapped in damp paper towels. The dip can be made 3 to 4 days ahead and kept covered and refrigerated.