Sheilas Best 1970s Olive Curry Dip Recipes

SHEILA'S BEST 1970S OLIVE CURRY DIP!

Steps:

• 1. To make in Food Processor: fit processor with chopping blade.
• 2. Put the parsley (whatever will give you about 1/2 cup chopped), 3 to 4 green onions in food processor an pulse a few times to chop.
• 3. remove chop blade (leave the greens in the processor) and fit with the large holed grating blade. Using blade grate 4 ounces of cheddar cheese and grate.
• 4. Remove grating blade, return chopping blade to processor (leave ingredients still in processor)
• 5. Drain olives (Sheila likes Pearl brand, large or medium olives doesn't matter). Don't need to rinse. Place in processor with other ingredients. Pulse maybe 6 or 7 times.
• 6. In a separate bowl, mix together mayo and curry. (Sheila recommends Hellman's/Best food, NOT light version). Curries can vary in strength, flavor and heat. Add curry to your taste. (Sheila uses yellow, mild, bulk grocery brand curry). Do NOT mix the mayo in the food processor.
• 7. Put ingredients from processor into a mixing bowl and mix the curry mayo into the olive mixture.
• 8. Serve with crackers or veggies.

EASY INDIAN CURRY DIP

Steps:

• Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.