Title: Bye-bye birdy curry dip
 Categories: Appetizers, Cheese, Dips, Fruits, Vegetables
      Yield: 4 Servings
 
      2 c  Water
  1 1/2 ts Lemon Juice
      1 ea Md Granny Smith Apple
      1 c  Mayonnaise
      1 c  Celery; Finely Diced
    3/4 c  Fresh Pineapple; Crushed, OR
  8 1/4 oz Pineapple;Crushed,Drain Well
      2 ts Curry Powder
    1/2 ts Salt
    1/4 ts Black Pepper
    1/2 c  Cashews; Chopped
    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