Curry Dip and Veggies

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

8,068views
2 users rated this recipe an average rating of 2.5
  • Makes: 12 servings
  • Serving Size: 2 tablespoons
  • Yields: Makes 1-1/2 cups
  • Start to Finish: 10 mins
Rate me!


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
Your Comment:
close
X