Instructions:

East Indian Dip

1/2 cup orange marmalade
3 tablespoons cider vinegar
2 tablespoons granulated sugar
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
1 1/2 teaspoons Worcestershire
1/3 cup dairy sour cream

Combine all ingredients except sour cream in saucepan. Bring to boil. Simmer, stirring constantly, until sauce is blended. Let cool. Mix with sour cream. This keeps very well in refrigerator, thickening somewhat as it stands.

Makes about 1 cup.