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Bye bye birdy curry dip

Servings: 4

Ingredients:

• 2 c Water
• 1 1/2 ts Lemon Juice
• 1 Medium Granny Smith Apple
• 1 c Mayonnaise
• 1 c Celery Finely Diced
• 3/4 c Fresh Pineapple Crushed OR
• 8 1/4 oz Pineapple Crushed Drained
• 2 ts Curry Powder
• 1/2 ts Salt
• 1/4 ts Black Pepper
• 1/2 c Cashews Chopped
• 1/4 c Blue Cheese

Instructions:

Crumbled * * Use Gorgonzola cheese if available otherwise any blue-veined cheese will do. ~------------------------------------------------------------------------- Mix the water and lemon juice in a small bowl. Slice the Granny Smith apple and put the slices into the lemon water to soak. Set aside. Put the mayonnaise into a serving bowl and add the celery pineapple curry powder salt and pepper and blend well. Fold in the cashews. Remove the apple slices from the lemon water and dice. Stir into the mixture and then stir in the Gorgonzola cheese blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Pita Triangles Bread Chunks Radishes Scallions Turnips Bell Peppers

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