- make this recipe
- user reviews ()
Curry Dip and Veggies
Ingredients
- 2 6 ounce cartonsplain low-fat yogurt
- 1/4 cup mango chutney
- 2 - 3 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)
- Servings Per Recipe 12,
- cal. (kcal) 44,
- Fat, total (g) 1,
- chol. (mg) 2,
- sat. fat (g) 0,
- carb. (g) 7,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- fiber (g) 1,
- sugar (g) 5,
- pro. (g) 3,
- vit. A (IU) 437,
- vit. C (mg) 24,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 35,
- Potassium (mg) 173,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
