- 1/2 c Sour cream
- 1/2 c Mayonnaise
- 1/2 c Chopped, ripe olives
- 1 ts Worcestershire sauce
- 1/2 ts Prepared mustard
- 1/2 ts Curry powder
- Blend sour cream and mayonnaise.
- Add remaining ingredients, mix well, cover and refrigerate for 1 hour.
- Makes 1 1/2 cups Crisp carrot and celery sticks are the perfect go-withs for this dip.
This page is made by Pascal Meijer