Tomorrow morning, the Oklahoma state legislature will be back in session. For 3 and a half months, representatives and senators will debate and pass hundreds of bills. There will be good bills and bad bills, drama and chaos, emotion and contempt. The state legislature session is one of my most favorite times of year as a journalist.
To honor the occasion, I whipped out one of my most cherished cookbooks in my collection: a vintage Oklahoma Senate Cookbook. I’m not sure when it was published, but if I had to guess, it was around the 60’s or 70’s.
I’ve perused the book before but never made anything from it. That changed this weekend.
To start, I made this curry dip. It was helpful that I had everything already in my kitchen (as would most people, judging by the ingredient list).
It’s a simple recipe that’s a little peculiar. Curry powder, ketchup and mayonnaise combine for a silky smooth dip, but how well will it go with chips or fresh raw vegetables?
Pretty darn well, actually.
I preferred the chips to the fresh veg, but both work. Potato chips or tortilla chips both work, too.
Enjoy this retro recipe!
Oklahoma Senate Curry Dip
A creamy, spicy and tangy dip that's perfect with veggies or chips.
Ingredients
Directions
- In a medium bowl, stir together mayonnaise, ketchup, Worcestershire sauce, curry powder, hot sauce, onion powder, and garlic powder until smooth. Refrigerate until ready to serve.
- Serve in a bowl with chip s or fresh raw vegetables like carrots, broccoli and squash.
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