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Banana Ketchup Dip

Ann Vanderhoof's latest book, The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life, includes recipes gleaned from her Caribbean travels. Here are some of her favorites. (For more, go to www.spicenecklace.com.)

- ½ cup sour cream (125 ml)
- ¼ cup mayonnaise (50 ml)
- 1/3 cup banana ketchup (90 ml)

Combine all ingredients in a small bowl. Refrigerate at least ½ hour before serving to allow flavors to blend. Serve with salted plantain chips.

Makes 1 heaping cup (265 ml)

Tip:
• Baron Banana Ketchup, made in St. Lucia, can be ordered from online retailers including amazon.com.

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