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Bye-Bye Birdy Curry Dip


2 cups Water
1 1/2 teaspoon Lemon Juice
1 each medium Granny Smith Apple
1 cup Mayonnaise
1 cup Celery; Finely Diced
3/4 cups Fresh Pineapple; Crushed, OR
8 1/4 ounces Pineapple; Crushed, Drain Well
2 teaspoons Curry Powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Cashews; Chopped
1/4 cup Blue Cheese; Crumbled, *

Yield: 4 servings

* Use Gorgonzola cheese if available otherwise any blue-veined cheese will do.

Mix the water and lemon juice in a small bowl. Slice the Granny Smith apple and put the slices into the lemon water to soak. Set aside. Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well. Fold in the cashews. Remove the apple slices from the lemon water and dice. Stir into the mixture and then stir in the Gorgonzola cheese, blending well. Cover and chill.

Makes about 2 cups of dip.

SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes, Scallions, Turnips, Bell Peppers




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.