Dips are so versatile. They can be eaten with chips, with veg­gies, with crackers, with gefilte fish, etc. I am happy to share some old fa­vorites.

ALIZA’S CURRY DIP

¼ Tsp. curry powder

2 cups mayonnaise

3 tab ketchup

15 drops Tabasco sauce

3 tab honey

1¼ Tsp. lemon juice

2 Tsp. onion powder

Mix all together. Chill.

SPINACH DIP

1 10 oz. frozen spinach thawed and drained

½ cup chopped green onion

1 tab chopped parsley

Salt

Pepper

1 cup mayo

1 cup sour cream (parve okay)

Blend all in food processor until smooth.

AVOCADO DIP

1 ripe avocado

1 tab lem­on juice

½ cup mayo

1 small on­ion grated

Salt & pep­per to taste

Blend all in food pro­cessor until smooth.

Gail Hoch­man has been a resident of Bergen Coun­ty for over 30 years and has been bless­ed with many grandchil­dren.

By Gail Hochman