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BYE-BYE BIRDY CURRY DIP

Yield:4 servings
 
      2 c  Water                           8 1/4 oz Pineapple;Crushed,Drain Well
  1 1/2 ts Lemon Juice                         2 ts Curry Powder
      1 ea Md Granny Smith Apple             1/2 ts Salt
      1 c  Mayonnaise                        1/4 ts Black Pepper
      1 c  Celery; Finely Diced              1/2 c  Cashews; Chopped
    3/4 c  Fresh Pineapple; Crushed, OR      1/4 c  Blue Cheese; 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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