Easy Curry Dip

This quick dip will become your new veggie-tray
mainstay at picnics, barbeques, and patio parties. Tip: For more heat, add a dash of horseradish.

½ cup Miracle Whip (or ¼ cup each mayonnaise and sour cream)

¼ – ½ tsp mild curry powder

¼ tsp freshly ground pepper

¼ tsp salt

Horseradish to taste (optional)

Whisk all the ingredients together in a medium-size bowl. The dip will keep in the refrigerator for up to four days in a tightly sealed container.