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Spicy Curry-Ginger Dip

Makes: 8 servings
Serving size: 1/4cup without dippers Yield: 2 cups
Prep 15 mins Chill 4 hrs to 24 hrs
Spicy Curry-Ginger Dip
Ingredients
  • 1 8  ounce carton  sour cream
  • 3/4  cup  mayonnaise
  • 2  tablespoons  honey
  • 3 - 4  teaspoons  curry powder
  • 2 - 3  teaspoons  grated fresh gingerroot
  • 1/4 - 1/2  teaspoon  cayenne pepper
  • 1/4 - 1/2  teaspoon  ground black pepper
  •  Curry powder and grated fresh gingerroot (optional)
  •  Vegetable dippers
Directions

1. In medium bowl whisk together sour cream, mayonnaise, honey, curry powder, gingerroot, cayenne pepper, and black pepper. Cover and refrigerate 4 to 24 hours.

2. Sprinkle dip with additional curry powder and fresh gingerroot. Serve with vegetable dippers. Makes about 2 cups (8 servings).

Nutrition Facts (Spicy Curry-Ginger Dip)
  • Servings Per Recipe 8,
  • cal. (kcal) 230,
  • Fat, total (g) 23,
  • chol. (mg) 20,
  • sat. fat (g) 7,
  • carb. (g) 6,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 10,
  • sugar (g) 4,
  • pro. (g) 1,
  • vit. A (IU) 194,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 128,
  • Potassium (mg) 59,
  • calcium (mg) 40,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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