Punjabi Dip for Vegetables

Number of Servings: 6-8

1 C. Salad dressing
1 Tsp. Tarragon vinegar
1 Tsp. Cream horseradish
½ Tsp. Curry powder

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.