Curry Vegetable Dip
Turn the heat up on this vegetable dip by using hot curry powder or use regular curry powder for a more mild taste.
- Yield
- 16 servings
- Serving size
- 1/3 cup
- Rating
- 3.39 of 5 (56 ratings)
Food groups
Ingredients
- 1 cup low-fat plain yogurt
- 1/4 cup carrots, shredded
- 2 tablespoons green onions, minced
- 1 tablespoon salad dressing (mayonnaise-type)
- 1 teaspoon sugar
- 1/4 teaspoon curry powder
- 1 dash black pepper
Directions
- Wash hands with soap and water.
- Mix ingredients in a bowl.
- Chill.
- Serve with crisp raw vegetables pieces, such as celery, carrot, or summer squash sticks.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 15.87 |
| Total Fat | 0.67 g |
| Saturated Fat | 0.22 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 1.16 mg |
| Carbohydrates | 1.65 g |
| Dietary Fiber | 0.09 g |
| Total Sugars | 1.49 g |
| Added Sugars included | 0 g |
| Protein | 0.85 g |
| Calcium | 30 mg |
| Potassium | 45 mg |
| Sodium | 20.6 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 3 mg |
| Phosphorus | 25 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 18 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 3 mcg |
| Folate | 3 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0 mg |
| Niacin | 0 mg |
| Choline | 3 mg |
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Source
Recipe by: Pyramid Snacks — USDA Food and Nutrition Service — Team Nutrition
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/curry-vegetable-dip. Federal works are public domain in the United States.