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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Curry Dip and Veggies

Makes: 12 servings
Serving size: 2 tablespoons Yield: Makes 1-1/2 cups
Start to Finish 10 mins
Curry Dip and Veggies
Ingredients
  • 2 6  ounce cartons  plain 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 (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 35,
  • Potassium (mg) 173,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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