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Curry Dip and Veggies

Mango chutney adds sweetness to this quick dip. Serve it with fresh vegetables as an appetizer or snack.

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  • Makes: 12 servings
  • Serving Size: 2 tablespoons
  • Yields: Makes 1-1/2 cups
  • Start to Finish: 10 mins

Curry Dip and Veggies

Directions

  1. In a small bowl stir together yogurt, chutney, and curry powder. Serve immediately or cover and chill up to 24 hours. Serve with vegetables for dipping.

Nutrition Facts (Curry Dip and Veggies)

  • Per serving:
  • 44 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 2 mg chol.,
  • 35 mg sodium,
  • 7 g carb.,
  • 1 g fiber,
  • 5 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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