This is a fairly peppy, creamy vegetable dip.  It was too hot for my palate, so I cut it in half with 6 oz of reduced fat sour cream.  I would probably halve the pepper measures on future batches.

• 3/4 c yogurt, plain, drained
• 2 tsp curry powder (red? green?)
• 1 tsp lemon juice
• 1/2 tsp oil
• 1/4 tsp black pepper
• 1/8 tsp hot sauce
• 1 clove garlic, minced

Allow to stand 30 minutes before serving.

I am still trying to perfect my barbecue sauce recipe.  I have a particular flavor and consistency in mind.  Unfortunately, this one is still wide of the mark, but it’s an excellent mix of tangy, spicy and smoky.  A worthy effort, and worth sharing.

• 2 cans tomato paste, 6 oz ea
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup lemon juice
• 1/4 cup Worcestershire sauce
• 2 tbsp soy sauce
• 2 tbsp Texas Barbecue Rub
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tsp dry mustard
• 1 tsp chipotle powder (could go lighter)
• 1 tsp liquid smoke

Combine ingredients in a small sauce pan, stir over low heat until blended. May be bottled and stored refrigerated for 6 months.  Yields 32 oz, and fits neatly in an empty ketchup bottle.

For taste, this came out a little thicker and sweeter than I was going for, about the consistency of ketchup.  Next time I think I will use less paste, and maybe pare back the water to 3/4 cup.  The chipotle gives a smoky flavor and distinct finish that takes some getting used to.