Curry Dip and Veggies

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

Curry Dip and Veggies Enlarge Image
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3 users rated this recipe an average rating of 3.0
Makes:
12 servings
Serving Size:
2 tablespoons
Yields:
Makes 1-1/2 cups
Start to Finish:
10 mins
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Curry Dip and Veggies

Ingredients
2
6 ounce cartons plain low-fat yogurt
1/4
cup mango chutney
2
teaspoons curry powder
1
pound fresh vegetables such as sugar snap peas, snow pea pods, carrot sticks, and/or yellow summer squash

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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