Curry Dip

This is a dip that I have been making and enjoying for many years, and I don't even like curry. This dip is exceptionally good with crudites (assorted chilled veggies) or with Fritos corn chips. This keeps for an unbelievably long time in the fridge, months even!

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 1  cup low-fat sour cream or 1  cup  well drained nonfat yogurt or 1  cup low-fat yogurt (I use my Yogurt Cheese, Yogurt Cheese - 'Labanee', in Arabic for a thicker consistency)
• 1  cup  good quality mayonnaise (Best Foods or Hellman's works best, or Miracle Whip if you’re REALLY hard up)
• 2  tablespoons fresh lemon juice
• 2  tablespoons cider vinegar
• 1  tablespoon sugar
• 1  tablespoon curry powder
• 1⁄2 teaspoon salt, to taste

Directions

1. Blend all ingredients thoroughly.
2. Refrigerate for at least 1 hour, or better yet, overnight.
3. Adjust seasonings to taste.
4. Serve with chilled crudites, crackers, or chips.