Servings: 1 cup dip
Prep Time: 35 min
Difficulty: Easy
1 red bell pepper
1 tablespoon grated onion
1/2 teaspoon fresh lemon juice
1 teaspoon curry powder
1 cup mayonnaise
steamed asparagus spears for dipping
Combine the mayonnaise, curry powder, lemon juice, and onion in a small bowl. Cover with plastic wrap and chill. Cut the bell pepper in half lengthwise, remove the core and seeds and serve the curry dip in pepper bowls. Serve with crackers or asparagus.
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Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm.
Join Paula, Bobby and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm.
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