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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.

3.0 by 3 people
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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

Ingredients

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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