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Spicy Curry-Ginger Dip
Ingredients
-
1
8 ounce carton sour cream
-
3/4
cup mayonnaise
-
2
tablespoons honey
-
3
- 4
teaspoons curry powder
-
2
- 3
teaspoons grated fresh gingerroot
-
1/4
- 1/2
teaspoon cayenne pepper
-
1/4
- 1/2
teaspoon ground black pepper
-
Curry powder and grated fresh gingerroot (optional)
-
Vegetable dippers
Directions
1. In medium bowl whisk together sour cream, mayonnaise, honey, curry powder, gingerroot, cayenne pepper, and black pepper. Cover and refrigerate 4 to 24 hours.
2. Sprinkle dip with additional curry powder and fresh gingerroot. Serve with vegetable dippers. Makes about 2 cups (8 servings).
Nutrition Facts
(Spicy Curry-Ginger Dip)
- Servings Per Recipe 8,
- Calories 230,
- Protein (gm) 1,
- Carbohydrate (gm) 6,
- Fat, total (gm) 23,
- Cholesterol (mg) 20,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 10,
- Sugar, total (gm) 4,
- Vitamin A (IU) 194,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 128,
- Potassium (mg) 59,
- Calcium (DV %) 40,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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