Punjabi Dip for Vegetables

Number of Servings: 6-8

Ingredients

1 C. Salad dressing

1 Tsp. Tarragon vinegar

1 Tsp. Cream horseradish

½ Tsp. Curry powder

Vegetables

Instructions

Mix all the ingredients together, except the vegetables. Best if made the day before or at least refrigerated for 4 – 6 hours. Place in bowl in the center of raw vegetables, such as cauliflower, broccoli, carrots, celery, sliced peppers, etc.

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