CURRY VEGGIE DIP

1 cup mayonnaise or light mayonnaise
1 tbsp curry powder
1/2 small onion, finely grated
fresh vegetables (for serving)

Add mayo to a medium mixing bowl. Use a fine grater and grate the onion over wax paper. Add juice and grated onion to the mayo. You may to add a bit more onion juice for consistency. Add curry, mix well, and refridgerate at least 1 hour.

Serve with fresh vegetables.

---

FRUIT DIP

FOR THE DIP:
1 (14 oz.) can sweetened condensed milk (I use fat free)
1/3 cup lemon juice
1 teaspoon vanilla or almond flavoring
8 oz sour cream (I use fat free)
zest from 1 lemon
FOR SERVING:
1 pound fresh strawberries
1 pound fresh pineapple
1 pound blueberries
1 pound fresh sliced apples tossed in lemon juice
1 pound fresh grapes

Mix ingredients for the dip together and refridgerate 1 hour or overnight.

Stir before serving. Serve with fresh fruit platter.