A recipe from Strongbow’s Turkey Inn, where I worked in the buffet and catering kitchen during my college years at Valparaiso University. This veggie dip has a beautiful brilliant yellow color! Thank you Chuggie!
2 cups mayonnaise (I prefer Hellman’s)
1/2 cup sour cream
1/4 teaspoon tumeric
1 Tablespoon curry powder
1/2 teaspoon garlic powder
4 teaspoons sugar
2 teaspoons lemon juice or lemosa from the bar
Whisk together and serve with fresh veggies! You can substitute light mayonnaise and Greek style yogurt for the mayo and sour cream. I prefer a 50:50 ratio. I also like the Madras style curry powder.