Bye-Bye Birdy Curry Dip

• 2 cups water
• 1 12 teaspoons lemon juice
• 1 medium granny smith apple
• 1 cup mayonnaise
• 1 cup celery, Finely Diced
• 34 cup fresh pineapple, Crushed, OR
• 8 14 ounces pineapple, Crushed,Drain Well
• 2 teaspoons curry powder
• 12 teaspoon salt
• 14 teaspoon black pepper
• 12 cup cashews, Chopped
• 14 cup blue cheese, Crumbled (Use Gorgonzola cheese if available otherwise any blue-veined cheese will do.)

1. Mix the water and lemon juice in a small bowl.
2. Slice the Granny Smith apple and put the slices into the lemon water to soak.
3. Set aside.
4. Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well.
5. Fold in the cashews.
6. Remove the apple slices from the lemon water and dice.
7. Stir into the mixture and then stir in the Gorgonzola cheese, blending well.
8. Cover and chill.
9. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Tortilla chips, Radishes, Scallions, Turnips, Bell Peppers.

water, lemon juice, granny smith apple, mayonnaise, celery, fresh pineapple, pineapple, curry powder, salt, black pepper, cashews, blue cheese

Taken from www.food.com/recipe/bye-bye-birdy-curry-dip-7999 (may not work)